Perfect Yorkshire Puddings

Why do people buy frozen packs of Aunt Bessy's Yorkshire puddings when it is so easy to make your own. 

We had a roast beef lunch at some friends last Sunday and everything about the meal was lovely - except for the Yorkshire Puddings. They were flat and doughy.

Our host recognised that the Y.P's were less than perfect and asked how others got on with cooking them.

I took my life in my hands and explained that she had used too much flour in the mixture and not enough milk.

My method is to use a crystal wine glass as a measure. I break two eggs into the glass and note on the pattern how much they fill the glass. I then pour the eggs into a mixing bowl and whisk the eggs thoroughly.

Next - I take a second identical glass and fill it to the same level with sieved plain flour. I add the flour to the eggs and whisk to a smooth paste.

Next - measure into one of the glasses the same, or slightly more, semi-skimmed milk and add it to the mixing bowl gradually - while whisking constantly to get a thin and lump-free mixture. It will be the consistency of thin single cream

Meanwhile, grease and heat one or two Yorkshire pudding trays in a fan oven heated to 175 degrees C. Now pour the YP mixture into each section 1/3 full and pop it back into into the oven to cook until the YP's are golden coloured and crisp. Do not open the oven while they are cooking.

Note : I do not accept responsibility for the roof of the oven being damaged by the YP's as they rise.

I always make my own....I never measure anything out and I get the oven trays very hot indeed before I add the batter and then I cook them at 220C .... I never have failures using this method.