Yorkshire Pudding: the pièce de résistance of any roast.

For me a roast dinner is not a roast dinner without a Yorkshire pudding. Strictly speaking a Yorky should only be served with roast beef, but this tradition has been long forgotten in my house. They soak up the gravy perfectly and if you have some left over (which happens on the odd occasion), they are great mixed up in a bubble and squeak.

We have one recipe in our house that we use time and time again which makes mammoth sized Yorkshire puddings that are so light and crispy. YUM.

What you will need for this recipe:

3 eggs
300ml full fat milk
150g plain flour
Veg oil 

1. Preheat oven to 220 degrees Celsius.
2. Pour a small amount of vegetable oil in to the bottom of each cup of a muffin tray and pop in to the oven to heat up. 
3. Whisk eggs and add milk. 
4. Sieve in the flour and whisk until all combined nicely. 
5. Add a good pinch of salt and stir in. 
6.  Bring out the muffin tray and pour the mixture in to each of the cups of the tray to the half way point. 
7. Put back in to the oven and cook for 5 minutes, and then reduce the heat to 200 degrees Celsius and cook for a further 10 minutes. 
8. Eat as many as you can.