Yorkshire Pudding

Britain knows Sunday roast, and Sunday roast needs Yorkshire Pudding. I've always wanted to try to make it at home. Here's attempt number one... and I'm pleased with the result. This recipe made 4 good size portions.

Ingredients:

• 2 large, fresh eggs, measured in a jug
• Equal quantity of milk to eggs
• Equal quantity of plain flour to eggs
• 1/4 tsp salt
• 2 tbsp lard, beef dripping or vegetable oil

Preparation

1. Heat the oven to about 230ºC (but not so hot that the fat burns!).
2. Pour the eggs and milk into a large mixing bowl and add the salt. Whisk thoroughly and leave to stand for 10 minutes.
3. Add the same volume of flour (as the eggs) into the milk and egg mixture (mine worked out to about 100ml of each), again using a hand-whisk to create a lump free batter resembling thick cream.
4. Leave the batter to rest for a minimum of 30 minutes, longer if possible - up to several hours.
5. Place a pea-sized piece of lard, dripping or ½tsp vegetable oil into a large-muffin tin and heat in the oven until the fat is smoking. (I used vegetable oil to experience here.) Give the batter another good whisk adding 1 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
6. Leave to cook until golden brown around 16 minutes.