Yorkshire Pudding

This recipe should strictly speaking not feature in this blog, but I've made an exception because Yorkshire pudding is so exceptionally good and this recipe is foolproof. It's been in the family since the early 1980s when my mother was given it by a lady who described herself as a Yorkshire Woman in Wildest Wales. She has gone down in family history as the YW in WW and this is her recipe. It has never failed to produce perfect Yorkshires.

Ingredients

100g plain flour

2.5dl milk

1-2 eggs (1 egg = soggier, 2 eggs = cakier)

Method

Mix the flour and egg till smooth then add the milk little by little. Pour into oiled individual cupcake tins (filling them about half way) and bake at around 180-190 degrees for 10 minutes, or until golden and puffy.