My Mum's Easy and Traditional English Yorkshire Pudding

Step 1

Preheat your oven to 240C,475F or gas mark (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.).

Step 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.).

Step 3

Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.

Step 4

Empty the flour, salt & pepper into a large roomy bowl.

Step 5

Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.

Step 6

Add the water/milk mixture gradually and whisk in between each addition.

Step 7

Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.

Step 8

Cover and leave to rest for up to 1 hour.

Step 9

Just before cooking, whisk thoroughly again to break down any lumps & add some more air.

Step 10

Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.

Step 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!

Step 12

If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.

Step 13

Serve with Roast Beef and lashings of gravy!

Step 14

Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!