Yorkshire Pudding

Here's a recipe I brought with me from England. Yorkshires are a must with roast beef, but I also serve them with  roast pork (my husband's favourite - his mum, who was from Leeds, Yorkshire,  would serve them with any roast meat). Ah, fond memories of trips to Portsmouth for Sunday roasts with Cynthia and Norman followed by a walk along the windy beach front sometimes with a bonus sniff of some roses in the rose garden.

Ingredients:

• 4 oz (100g) plain flour
• Pinch salt
• 1-2 eggs
• 300ml (1/2 pint) milk and water mixed
• Oil for greasing

Method:

Sieve (optional, I don’t) flour and salt into bowl.

Make well in centre. Add egg and some of the liquid and mix from the centre drawing in the flour and then gradually stirring in the remaining milk to form a smooth batter.

About 15 mins before the end of cooking your roast raise the temperature to very hot (220C). Pour the batter into greased muffin pan/s and cook until puffed and golden/crispy. Cooked puddings can tipped out and kept warm while the pans are re-greased to cook in batches. Alternatively, cook one large pudding for about 40 mins.