Yorkshire Pudding

In a medium mixing bowl whisk the eggs with salt and pepper to taste. When frothy add the milk at a steady pace, continuously whisking. Whisk until the mixture is nice and frothy, about 5 minutes. Set aside for 20 minutes.

Preheat the oven to 220C (425F) and put 1/2 teaspoon or so of oil in the bottom of 18 muffin cups. Place in the hot oven to heat the pan.

If using a hand or stand mixer sift the flour over the milk and egg mixture and whisk till smooth. If using a manual whisk sift the flour into a medium sized mixing bowl and make a well in the middle. Pour the milk and egg mixture into the well and use a whisk to gradually incorporate it into the flour, whisking until smooth. Don’t over-beat the mixture. If the mixture is VERY thick, add a tad more milk, or some water.

Pour mixture into the very hot muffin cups, about half way up the side of the cups and place back into oven. Cook for 20-25 minutes until the puddings have risen and the tops are golden.

You can also cook this in a slab in a roasting tray that is around 30cmX20cm (12 inch X 8 inch). If you do, you may need to cook the pudding for slightly longer.