Yorkshire Pudding

Yorkshire Pudding
From Gizzi Erskine's Kitchen Magic

Makes 12 small Yorkshires or 1 giant one

There is a secret to Yorkshire pudding and it’s simply this: even quantities of each of the main ingredients. The way I do it is by cracking the eggs into a glass, then measuring how high they come up the glass. Pour the eggs into a bowl then fi ll the glass to the exact same level with fi rst fl our then milk; mix together. This is a fail-safe way of making Yorkshire puds, and means you don’t need to bother getting the weighing scales out. However, if you feel a bit unsure here is a recipe. The other part of the secret is piping hot oil and a hot oven. There needs to be a sizzle when you pour in the batter.

Preparation time 5 minutes
Cooking time 30–35 minutes

* 3 free-range eggs
* 85g plain fl our
* 150ml milk
* ½ teaspoon salt
* freshly ground black pepper
* 3–4 tablespoons oil or fat (you can use vegetable, olive or corn oil or beef dripping)

Heat the oven to 200°C/gas 6. Place the eggs, flour and milk in a bowl and whisk until smooth and combined. You can do this in a food processor or mixer if you like. Add the salt and season with pepper, then leave in the fridge for between 10 minutes and 1 hour to rest.

Fill either a 12-hole Yorkshire pudding tin or a medium ovenproof dish or frying pan with the oil or fat, and pop it into the oven to heat up for 10 minutes.

Pour the mixture into the holes in the tin or into the ovenproof dish or pan, and place in the oven for 30 minutes. The puddings will rise massively and become firm on the outside but fluffy and spongy in the middle. Remove them from the tin, stand them on kitchen paper to drain and serve immediately.

Yorkshire puddings are superb with roast beef and sausages, but frankly they are essential with any Sunday roast.

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