With this Yorkshire pud recipe, you'll be well on your way to cooking the Sunday lunch of the century.
Ingredients
- 100g plain flour
- 1 large free-range egg
- 250ml milk to the well
- 1 tsp vegetable oil or a knob of lard
Method
- 1. Sift plain flour into a bowl and make a well in the centre. Add the egg and milk to the well and draw the flour in a circular motion using a wooden spoon, until you have a smooth batter the consistency of single cream. Cover and rest for 30 minutes.
- 2. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Place 1 tsp vegetable oil or a knob of lard into each hole of a 12-hole metal tart or muffin tin and put in the oven. When the oil is piping hot, carefully ladle the batter between the muffin holes. Bake for 25 minutes until puffed up and golden.
Chef's tip
Try making a large tear-and-share Yorkshire to feed 4. Preheat a 22cm square roasting tin with 3-4 tbsp vegetable oil or lard. Pour the batter into the tin and return to the oven for 40 minutes until risen and golden.