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The trick to making perfect Yorkshire puddings is to get the fat really hot before you spoon in the batter. Then, once they’re in, resist the urge to open the oven door or you risk flaccid puds. Nobody loves a flaccid pud.
Makes 6 in muffin tins or 1 large tin
2 tablespoons oil, sunflower or groundnut
125g flour a pinch of salt
1⁄2 teaspoon dried mixed herbs (optional)
2 eggs 150ml milk
Preheat the oven to 200°C/400°F/gas 6.
Drop a little oil into the bottom of each muffin tin, or the whole lot into a large tin, and stick them straight into the oven to heat.
Tip the flour into a mixing bowl or jug (I mix my batter in a jug to make pouring it into the muffin tins or single tin easier). Add the salt and herbs, if using, and stir briefly to distribute.
Make a well in the centre of the dry ingredients – admittedly a bit more difficult in a jug than in a bowl but not insurmountable.
Break in the eggs, pour in half of the milk and beat to form a smooth batter. Gradually beat in the rest of the milk.
Check your muffin tins or the large tin: the fat should be smoking hot. Pour or spoon in the batter until each muffin tin is around a third full, or tip the whole lot into a large tin, then return to the oven. Close the door and do not open it for 15 minutes. Be very strict about this!
Open the oven door after 15 minutes and serve pretty darn quick.
Perfect Yorkshire Puds recipe from ‘A Year In 120 Recipes’ by Jack Monroe, available to order and buy from lots of places but especially that lovely website The Hive, who support local and independent book shops – http://www.hive.co.uk/search/Jack+Monroe/mediatype/all/
Follow me on Twitter & Instagram (if you want to, that is…) @MsJackMonroe
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