Yorkshire Puddings

First make sure that all the tins are well greased with a little oil all over.

Now spoon in the oil. Start with 2 tsp. for each of the Yorkshire pudding tins, or 1 tsp. for each of the small buns tins. As long as they are coated - fine - if there is too much of a pool at the bottom take some out. Prepare usual batter mix. Sift flour and salt into a bowl, stir in pepper. Make a well in the centre of the flour and break in the egg. Beat together, adding the milk slowly, letting the flour gradually incorporate into the liquid, to prevent it from going lumpy. Heat the oiled tins in the oven and when piping hot and smoking, pour in the batter to almost fill tins. You should hear it sizzle as it hits the hot fat. Do this as quickly as you can. This quantity is just right for a 4-quantity Yorkshire pudding tin. You can also use small bun tins which look impressive stacked on a plate! There are several points to remember with any Yorkshire pudding recipe: ALWAYS use plain flour – self-raising flour produces flat, soggy puddings! Grease tins well first before adding the oil the puddings will cook in. The fat should always be extremely hot. Do not under fill tins. Do not open the oven whilst they are rising.