My Yorkshire Pudding.
Added by Julian | Tue 07 Dec 2010 @ 23:51
I find semi-skimmed milk is better than full cream.
125g / 4oz sifted plain flour
a pinch of salt
1 large / 1 medium egg
300ml / half pint semi-skimmed milk
Teaspoon of oil.
Make sure the oven is hot - 220C / 475F / Gas Mk 8.
Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.I would suggest 2 hours in a fridge or over night in a fridge for a much better batter.For tins i use a muffin tin,but you can try using a roasting tin.Fill whatever tins you decide to use with oil.Place in the oven and take out when the oil is very hot.Before you pour the batter in beat the batter again.Bake for 12 - 20 minutes - depending on size - until puffed and golden. Serve immediately.
Try not to open the oven door until they\'re done - glass doors are useful. If you have to, just open it enough to take a quick peek.