My Mum's Easy and Traditional English Yorkshire Pudding

Ingredients

• 1 cup beaten egg
• 1 cup plain flour
• 1/2 cup milk
• 1/2 cup water
• salt
• pepper
• 1-2 tablespoon cooking oil or dripping

Directions

1. 1

   Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).

2. 2

   Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).

3. 3

   Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.

4. 4

   Empty the flour, salt & pepper into a large roomy bowl.

5. 5

   Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.

6. 6

   Add the water/milk mixture gradually and whisk in between each addition.

7. 7

   Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.

8. 8

   Cover and leave to rest for up to 1 hour.

9. 9

   Just before cooking, whisk thoroughly again to break down any lumps & add some more air.

10. 10

    Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.

11. 11

    Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!

12. 12

    If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.

13. 13

    Serve with Roast Beef and lashings of gravy!

14. 14

    Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!