My Mum's Easy And Traditional English Yorkshire Pudding

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 cup beaten egg
• 1 cup plain flour
• 1/2 cup milk
• 1/2 cup water
• salt
• pepper
• 1 -2 tablespoon cooking oil or 1 -2 tablespoon dripping

Recipe

• 1 preheat your oven to 240c,475f or gas mark 9. (if you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and need browning still.).
• 2 pour a scant amount of oil or dripping into your yorkshire pudding tins.(a large roasting tin can be used too. if you do not have a yorkshire pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
• 3 put the tin into the pre-heated oven about 5 minutes before you want to cook the yorkshire puddings.
• 4 empty the flour, salt & pepper into a large roomy bowl.
• 5 make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
• 6 add the water/milk mixture gradually and whisk in between each addition.
• 7 keep whisking until all the liquids have been added. the batter may still be lumpy - this does not matter.
• 8 cover and leave to rest for up to 1 hour.
• 9 just before cooking, whisk thoroughly again to break down any lumps & add some more air.
• 10 carefully take out the tin/s. pour the batter into the tin/s and quickly return to the oven.
• 11 cook for about 20 minutes until well risen and golden brown. do not open the oven in the first 10-15 minutes or they will drop!
• 12 if you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
• 13 serve with roast beef and lashings of gravy!
• 14 can also be served with any roast dinner - we love them with roast chicken - see photos!