1. Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.). 2. Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.). 3. Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings. 4. Empty the flour, salt & pepper into a large roomy bowl. 5. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. 6. Add the water/milk mixture gradually and whisk in between each addition. 7. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. 8. Cover and leave to rest for up to 1 hour. 9. Just before cooking, whisk thoroughly again to break down any lumps & add some more air. 10. Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven. 11. Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP! 12. If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly. 13. Serve with Roast Beef and lashings of gravy! 14. Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos! ---------------------------------------------------------------------------
Nutrition
Ingredients
