NOW I’M A BIT OF A SNOB WHEN IT COMES TO YORKSHIRE PUDDINGS! I MAKE A MEAN YORKSHIRE PUDDING AND NOTHING IS BEST ON A ROAST DINNER THAN A HOMEMADE YORKIE PUD… I LIKE TO CALL THEM TUDDS PUDS!!

INGREDIENTS

MAKES 12 SMALL YORKSHIRE PUDDINGS OR 1 EXTRA LARGE ONE
140G PLAIN FLOUR
4 EGGS
200ML MILK

RECIPE

1.NOW THE TRICK TO A GOOD YORKSKIRE PUDDING IS THE OVEN HAS GOT TO BE NICE AND HOT ON 180 DEGREES (FAN) AND WHEN THE BATTER GET POURED INTO THE TIN THE OVEN DOOR CAN NOT BE OPENED FOR 30 MINUTES OR THEY WILL DEFLATE!

2. WHICHEVER TIN YOU ARE USING YOU NEED TO USE OLIVE OIL TO GREASE IT, POUR IT IN AND GET IT IN THE OVEN GETTING HOT (NEEDS TO BE IN FOR AT LEAST 15 MINUTES) I FIND OLIVE OIL WORKS BEST!!

3. WHISK TOGETHER THE EGGS, FLOUR AND MILK TO MAKE THE BATTER. MIX IT WELL TILL ALL THE LUMPS HAVE GONE

4.NOW POUR THE BATTER INTO THE HOT TIN AND GET IT STRAIGHT IN THE HOT OVEN AND SHUT THE DOOR.
DO NOT OPEN THE DOOR UNDER ANY CIRCUMSTANCES AS THE PUDDINGS WILL FAIL TO RISE. COOK THEM FOR 30 MINUTES AND WHEN YOU OPEN THAT DOOR YOU WILL HAVE GORGEOUS CRISPY YORKSHIRE PUDDINGS

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