Yorkshire Puddings

When it comes to Yorkshire Puddings, there are many differing stories about how to make them. Some people swear that you must use ice water, others say it makes no difference whatsoever. Others say that its essential to let the pudding mix sit for a while after its been made, and there's strong debate as to whether it should sit in the fridge or not too.

When all is said and done though, the recipe is the same, with a few slight variations here and there from person to person. The only thing that needs to be taken into account is that the oven MUST be hot, and the oil in the Pudding tray MUST be hot, to the point it's almost smoking. I can't give you my personal recipe for Yorkshire Puddings because its not an exact science, I've been making them for so long that I don't use measurements anymore. It's all done by eye because I usually make enough batter for two or even three batches at a time. However, a basic recipe should be enough to get you started.

Ingredients.

• 1 cup all purpose flour
• 4 eggs
• 2 - 4 tbsp milk
• Salt and pepper to taste

Preheat oven to 400 degrees F.

Combine milk and eggs with a fork, don't whisk.

Add enough flour to make an easily pourable yet thick batter and whisk to make a smooth batter.

Pour a little oil (around 2 tbsp) into each cup of a muffin tray and place in the oven.

When the oil is hot and almost smoking, remove tray from oven and pour batter into each cup. I usually fill to 3/4 of the way full in each cup. Do this as fast as possible and place tray back in the oven.

When Yorkshire Puddings are golden brown and risen, remove from oven. If they start to fall, place them back in the oven to crisp them up enough to prevent the walls falling.

Serve and enjoy.

When the puddings are in the oven, try to resist the urge to open the door to check on them. Cool air getting into the oven will reduce the heat and may prevent puddings rising.

Till next time, keep cookin'!