For a good Yorkshire pudding you need a fairly hot oven, so pre-heat your over to about 200C, writes JUSTIN WOODS. To make the batter, place 100g plain flour and a quarter of a tsp salt in a mixing bowl. Make a well in the centre and add 3 large eggs. Mix until smooth, then gradually add 225ml fresh milk. It can be done by hand, but it’s easier with an electric mixer. Mix till nicely combined. Place a dessert spoon of vegetable oil into each hole on a 12 hole bun tray and place the tray in your pre-heated oven for about 10 minutes. The oil needs to be very hot. Carefully remove the tray from the oven and pour the batter equally between the holes. Return the tray to the oven and bake for about 20 minutes or until golden brown and well risen. Try not to open the oven door while the Yorkshire’s are cooking and make sure they are well baked before removing, they can drop quickly if not cooked through. As with any hot items, be careful putting in and taking out the oven.
Max Holmes, Bowness
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