The Yorkshire Pudding strangely enough originated in Yorkshire, the traditional Yorkshire Pudding was served as a starter, cooked in a hot oven below the meat, so that fat from the meat would fall onto the Yorkshire pudding, this was then served with onion gravy.
Today it is part of the traditional English Sunday Roast with no plate complete without it.
Instead off the old method of using a large baking tin, most off the time, smaller ‘bun’ tins are used, which provide individual Yorkshire Puddings and can also be frozen.
This simple recipe was passed to Les some 15 years ago and always works.
Set the oven to its highest heat.
Put 1 tsp of oil into each bun hole (4 bun holes for this recipe)
gwiththejoWhen oven has reached its highest temperature, pop the bun tin in the oven on the highest shelf to heat up.
Meanwhile make the batter.
1 Egg
Plain - All purpose flour
Semi skimmed milk
4 tsp Olive oil
Using a small cup, break the egg into it, take note of where it comes up to in the cup (mark the outside of the cup if it helps)
Tip the egg into a mixing bowl, now pour the milk into the same cup and fill up to the "egg line" then tip into the mixing bowl.
Do the same procedure with the flour.
Whisk all three ingredients on fast speed with electric whisk or mixer.
Pour 4 equal amounts into the hot bun tin and bake for 15-20 minutes in a hot oven on the top shelf (the highest temperature your oven has)
Make sure you leave room in the oven for the puddings to rise.
Puddings should be well risen, light, fluffy and crispy round the edges.
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