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You will need
small cup glass or bowl – close to 300ml in capacity THIS IS IMPORTANT
Heavy Metal or Silicon muffin tray – 12 Muffins
oil or dripping
salt and freshly ground black pepper
Fill the small cup to the top with flour. Scrape flat. Tip into a bowl or jug. (I prefer a jug to pour it into the tray later)
Fill the small cup to the top with eggs – if you like you can use 3 med eggs and fill the rest with water. Add to bowl and beat with flour to thick paste
Fill small cup to the top with milk/water mixture add to bowl/jug. Season well with salt and pepper. Beat to a smooth batter. Whisk in a few tbs oil/melted dripping.
Put a small splash of oil in each well of the muffin tray (about 1/3 tsp each) and use your finger to make sure it coats all the sides.
Put the muffin tray in the top of your oven on at least 180C to heat up (about 5-10 minutes) don’t worry about oil smoking etc it’s not necessary.
When you are ready quickly open the oven and pour the mixture into each well – filling it about 3/4 full. Don’t dawdle, you need the heat to stay in. The mixture should just fill all 12 wells. Close the oven and RELAX.
Don’t be tempted to open the oven, go and make the gravy. After 10 minutes you should see signs of the magic happening, still don’t open the oven! The Yorkshire Puddings will be ready in 30 or 40 minutes. they will be well risen and golden brown. After 20 minutes or so opening the oven quickly to remove the roast or potatoes won’t hurt too much – just be quick. Don’t be tempted to open the door for anything before this!
Bask in the glory of delicious perfect Yorkshire Puddings. These freeze very well – wait to cool and freeze. Just pop in a hot oven for 5 minutes to reheat.