Yorkshire pudding is a dish that originated in Yorkshire in the North of the United Kingdom. Traditionally Yorkshire Pudding is eaten with Sunday lunch either as an accompaniment with the main meal or it an be eaten as a starter served with gravy.

The secret is making a good Yorkshire Pudding is in the differentials between the batter temperature and the oven and cooking fat temperatures.

Ingredients

• 2 eggs
• Just under half a pint of Milk
• 4 heaped desert spoons of plain flour
• Salt & pepper

Method

1. Sift the flour into a medium sized mixing bowl and add a good pinch of salt and pepper. Crack the 2 eggs into a measuring jug, mix together and add the milk to make half a pint all together. Gradually add the mixture to the flour, forming a hole in the middle of the flour to begin with. Mix thoroughly and ensure there are no lumps. Whisk for  1 minute to aerate the mixture. Place the mixture in a cool fridge for at least one hour.
2. Get a cooking tin approximately  ten inches square and two inches deep and smear heavily with cooking oil. Place this in a preheated oven at 210 degrees c for ten minutes until the oil is smoking
3. Take the mixture from the fridge and whisk again. Remove the tin from the oven, add the mixture place back into the oven for fifteen minutes at the top of the oven. Do NOT at any time open the oven door during the cooking period as this will cause your Yorkshire pudding to sink.
4. After fifteen minutes remove from the oven and cutting into four pieces.

You have just made the perfect Yorkshire Pudding

Tip

For extra flavour follow the Edwardian recipe and add  two teaspoons of English Mustard to the mixture

Image via Wikipedia

Image via Wikipedia