🎤 Healty MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING

This easy MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 cup beaten egg 1 cup plain flour 1?2 cup milk 1?2 cup water salt pepper 1 -2 tablespoon cooking oil or 1 -2 tablespoon dripping

DIRECTIONS

Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.). Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.). Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings. Empty the flour, salt & pepper into a large roomy bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. Cover and leave to rest for up to 1 hour. Just before cooking, whisk thoroughly again to break down any lumps & add some more air. Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven. Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP! If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly. Serve with Roast Beef and lashings of gravy! Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!

by: French Tart