Yorkshire pudding!

To most Brits, roast beef is incomplete without Yorkshire pudding and there are plenty of recipes out there, yet there are still plenty of examples of soggy, pasty, unappetizing Yorkshire puds. A few years ago I found a fail-proof recipe and there are two key steps that are so easy but that will guarantee a fine pudding each and every time. You need to let the batter rest, and the pan needs to be hot before you add the batter. I like to bake mine in a large muffin pan, traditionally it was made in a square roasting pan.

Take 4 large, farm fresh eggs and measure them in a jug because you will need equal quantities of both flour and buttermilk ( you can use regular milk if you don't have buttermilk).

Ingredients:

• 4 large farm fresh eggs, measured in a jug
• Equal quantity of buttermilk (or milk) to the eggs
• Equal quantity of all purpose flour to eggs
• pinch of salt
• lard (you can use vegetable oil but it won't be as good!)

1. Pour the eggs and milk into a large mixing bowl with a pinch of salt and whisk thoroughly, then leave the mixture to stand for about 10 minutes
2. Sieve the flour into the mixture slowly as you whisk away making sure you don't get any lumps. (If you have lumps sieve them out) Your mixture should look like thick cream.
3. Leave the batter to rest in the kitchen for a few hours.
4. Heat the oven to 450F / 230C
5. Put a small pea-sized piece of lard in each part of your muffin pan and put it in the oven until the fat is smoking hot. Meanwhile give your batter a good whisk and add 2 tablespoons of cold water.
6. Remove the muffin pan from the oven and add batter to one third full in each section, then quickly return it to the oven.
7. Bake for about 20 minutes till the Yorkshire puddings are golden brown

It's that easy!

Traditionally the gravy was poured into the Yorkshire pudding and it was eaten as a starter.... designed to fill up those strapping farm boys before they helped themselves to the more expensive meat and vegetables. Individual small puddings make them easier to serve along with the roast but you can still make large ones and fill them with beef stew.

I remember my Dad used to put raisins in them, use your imagination but eat wisely as there are a few calories attached to them.