I really don’t know why I’ve never written this one down. It was a regular when I was young – proper Yorkshire Yorkshire puddings. Not those dainty little puff-balls you get in restaurants or frozen in the supermarket, but proper dinner-plate size puddings, covered in with the filling of the day.
They are really easy to make, and you don’t need to make them that big – can use a muffin tin and have lots of small ones.
Alternatively, pour the batter over a tray of partially cooked sausages for a wonderful ‘Toad in the Hole”, and serve with an onion gravy.
Serves 2-3 as a main course, more as a side dish
- 150g Plain Flour
- Salt & Pepper to season
- 180ml Milk
- 120ml Water
- 2 Eggs
- Add a splash of oil to 2 * 20cm Sandwich Tins or a Muffin tray and place in an oven. Preheat to 210°C
- In a bowl, add the flour and season
- In a jug, measure out the milt and water and add the eggs. Beat lightly with a balloon whisk
- Make a well in the flour and slowly beat in the milk/egg mixture. When combined, you’ll be left with a smooth batter with the consistency of thick cream
- When the oven is up to temperature and the oil smoking, pour a thin layer of batter over the bottom of each tray and return to the oven
- Cook for about 20-25 minutes until well risen & golden brown
TOP TIP: Use the last tablespoon of batter from your bowl to stir into that beef casserole if you want to thicken it up!