The utterly effective Yorkshire Pudding recipe

Years of research have gone into the pursuit of perfect Yorkshire puddings. Until recently, results have ranged quite randomly from oven-roof-reaching-monsters to squat, un-risen washers. Thanks to exhaustive experimentation, a foolproof method has been developed to counter the more usual throw-it-all-in type of thing. Let's, for a moment, call it science.

So here it is; an almost guaranteed method to produce excellent 'borkshirs' every time and with no need for Aunt Bessie. This method was perfected within 10 miles of the Yorkshire (England) county border and as with all good recipes, it has a quaint mix of British measures and definitely no American cups. It works: follow it and be astounded by the outcome.

For the uninitiated, Yorkshire puddings are souffle-like creatures that have a delicately crisp golden shell and are slightly soft on the inside. They go fantastically well with with gravy or jus. The best accompaniment is a fine red wine and a healthy appetite.

Ingredients and implements

Method

Sieve flour into bowl. Make a well in the flour and crack two eggs. Add some of the milk and mix the eggs and milk into the flour using a whisk and moving outward from the centre combining more and more of the flour. Continue to mix and add all of the milk. Add the pepper and mix. The consistency of the batter mix should be fairly runny and similar to that of double cream (prior to being beaten!). Leave the batter to stand for 20 minutes (no need to refrigerate).

Add a splash of olive oil to 9 wells of the muffin tin. Place in the heated oven on the top shelf and leave for 10 minutes.

Once the batter has had time to stand, add a splash of water, mix again and then ready yourself with a ladle and a surface that can withstand the heat of the hot muffin tray. Withdraw the smoking muffin tray from the oven and add the batter. Don't dally since the batter should sizzle in the wells. Fill each well to 2/3 full and then return the tray to the oven (allow at least 3 inches of clearance from the top of the oven since these puddings are going to rise significantly).

Keep the heat at 225C for the first 10 minutes and then lower to 180C for the remainder. Don't open the oven door apart from at the end (no peeking since this is effectively a souffle and peeking will ruin it). Cook for a total of 20 minutes.

Serve straight to plated up dinner plate and immediately to table. Yorkshire puddings are at their best straight from the oven. Turn off the oven but keep the remainder of the puddings in the oven to stay refreshed for the inevitable seconds and thirds.

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