Yorkshire Puddings

Preparation time 10 minutes
Cooking time 30 minutes
Oven temperature gas mark 8 (450F 230C)
  • 4oz (100g) Plain Flour
  • 1 egg
  • 1/2 (250ml) milk and water
  • 1/2 – 1oz (5-15g)
  • Pinch of salt
  • 1 tablespoon fat
Sift the flour and salt into a basin, make a well in the centre of the flour and add the egg, mix from the middle and gradually add in the milk, (a little water added to the milk is good) until all the flour has been absorbed into the mixture.  Whisk with a hand whisk which helps the puddings rise.   Grease the tin with a little fat, preferably from the roast joint juices, and put in a hot oven for a few minutes.  Give the batter a final whisk and pour into the bun tin.  Cook in a hot oven for 30 minutes or until crispy.  Serve with roast beef, roast potatoes, and a selection of vegetables.