Yorkshire Pudding

You simply can't have Roast Beef without Yorkshire Puddings, this is a fool proof recipe to ensure perfect risen Yorkshire Pudding every time.

I use a half pint Beer Glass fill it to the brim with Plain Flour, Sieve that into a bowl and crack in 3 large fresh Eggs, tsp of Salt and a generous milling of Ground black Pepper. Then I add 4 tbsp of dried Parsley, but you could use finely chopped Fresh Rosemary or Herb de Provence.

Now fill the Beer Glass to the brim with full fat Milk, and using an Electric hand whisk gradually add to the Bowl, a little at a time. Now add just over half a glass of tap water, whisking all the time and put into the fridge for twenty minutes.

Use a muffin tin, they are deeper, add a drop of vegetable Oil to each hole and with your finger rub around the edge of the hole and put into a preheated Oven at 220c for ten minutes so that the Oil is Smoking Hot

Take the mixture out of the fridge give it another whisk so it bubbles up and transfer to a measuring jug,  just makes it easier to pour, Take the Tray from the Oven carefully it should be smoking hot and add the mixture up to the top of each hole, Place in the Oven for twenty minutes, Don't open the oven door, now turn the oven down to 200c, They should be brown and have risen, It takes up to 45 minutes depending on your Oven.