Yorkshire Pudding 
Ingredients
- 250 grams flour Self-raising
- 4 eggs
- milk 290ml / ½ pint
- salt
Method 1. Combine the egg and milk thoroughly with fork.
2. Add the enough of the flour and using a whisk combine to
form a thick yet pourable batter; one that is nicely thick
but can be easily poured from a jug. How thick is too thick,
how thin is too thin is a matter of trial and error and will soon be become evident
as you make a few batches
3. Add a little salt to taste
4. Place the muffin tray / moulds in the oven to pre-heat (180° - 200°C) for 15 minutes. The oil
may also be added at this time and heated in the oven or may be heated separately and poured
in. I find that putting in enough oil to 1/5th of the mould works best.
5. When both the moulds and oil are hot, pour in the batter, if it does not start to sizzle
immediately, stop and continue to heat and try again
6. Place on the middle shelf and bake for approx.12 minutes until risen, golden brown and slightly
crisp. A tray on the top shelf will help prevent them browning too much as this deflects the
falling heated air particles (use this tip when baking cakes etc too!)
7. Remove from the oven and carefully (as they will be hot) remove from the tray and serve as soon
as possible
8. Remember to pour away the fat while still warm to be re-used and pop the puddings in the oven
if they seem to be starting to collapse after a minute or so
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Yorkshire Pudding 
