A Yorkshire Lasses Guide to REAL Yorkshire Puddings

Being from Yorkshire, i've seen some pretty (forgive me for saying) crap attemps at the Yorkshire Pudding. Even 'proper' restaurants, serving 'traditional' Yorkshire puddings, rarely get it right.(shame on you!). Another idea, i'm told more southerners do than northerners is to put Jam on their Yorkshire Puddings! JAM!!!!! you don't put jam on yorkshire puddings. I'm sure it tastes lovely. It's wrong. Stop abusing the jam pot. I don't put brown sugar in my tea :-P Gravy goes on Yorkshire puddings!

So if you want proper Yorkshire Puddings, do it the Yorkshire way. The proper way!

For ya Yorky Puds you'll need:

(Makes approx 12 small or 1 Large)

* 3 heaped tablespoons of plain flour

* 2 eggs

* 300ml milk

* A good shake of pepper

Method
The trick to getting these right, so that they rise, is making the oil super dooper hot. The reason Yorkshire puddings don't work out or don't rise is because the oil isn't hot enough and hasn't been left in the oven long enough to get super hot!

Firstly, take a bun tin and put oil in each of the 12 parts. Pop this in the oven on a high heat for approx half an hour or when you can see the oil is smoking.Keep an eye on your oven at all times, you don't want to set your oven and kitchen on fire due to the oil being so hot. Also be sure not to splash the oil because It is very hot and will burn you.

1) Just before the oil is ready the mixture needs to be made. Beat the eggs really well then add the flour. Mix together then add the milk and a good shake of pepper. Now you are ready to drop the mixture into the hot oil parts of the bun tin.

2) Leave the Yorkshire Puddings in the oven until they have risen. (They can be tricky to get the hang of at first, so if they don't work first time, just try again )

3) Finally serve with Your Sunday lunch, with gravy (typically thjey are eaten with Sunday roast dinner, but can be eaten on anyday of the week)

~ Happy eating :-)