Yorkshire Pudding
New oven, and the Yorkshire Pudding rose like a dream. It’s almost as though my practice on an oven that can’t get up to heat and whose fan doesn’t work has improved my Yorkshire Pudding skills!
Very nearly 4oz of plain flour
3 large eggs
½ pint whole milk
Some vegetable oil
Carefully sift the flour into a large bowl. Break the eggs into another bowl and give a quick whisk, then pour into the flour and whisk together. When the flour and eggs are together or the whisk totally jammed, pour in a little milk and whisk. Keep adding milk and whisking until half the milk is in, by now it should be a batter. Pour in the rest of the milk and whisk for at least five minutes. Cover and leave for an hour or two. In theory you might use a machine for all this whisking.
Heat the oven to 220C. Find a tall baking tin, of moderate size. Pour in enough veg oil to cover the whole bottom and heat in the oven.
Give the batter a final whisk, pour into the hot oil and put in the oven. Try not to open the oven door for at least ten minutes. After fifteen minutes it should be well risen and browning off; turn the oven down a little if this is faster than you expected. After twenty to twenty five minutes it should be as brown as you want it and you can take it out, cut it up, and serve as quickly as possible. Classically you might have it before the roast dinner with gravy to fill you up, or afterwards with jam and sugar as a dessert, but generally it is a side dish to roast beef.
I have mixed Imperial measurements for the ingredients with metric for the temperature, because I work out of 1950s cookbooks in a 21st century kitchen and you can't stop me.
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