Okay they look like misshapen brown blobs but trust me, Sunday Roast without Yorkshire Puddings is like Christmas without Santa. They go together hand in hand. Riley loves Yorkshire puddings, so much so he will steal the other kids when they are not looking!
Yorkshire pudding was originally a first course filler for those who couldn't afford a lot of meat. It can also be served with custard as a pudding, although I've never eaten it this way.
It is usually cooked in a large square dish but I cook them the way Gran did, and Mum and now me. So here is Grans Yorkshire Pudding Recipe.
4 oz plain flour
1/4 pint milk
1/4 pint water
salt and pepper
Oven at 220
In a each hole of the muffin dish place a teaspoon of oil, pop in the oven and heat up the oil. Your oil needs to be very hot when you pour in the batter.
Sift the flour into a bowl, make a well in the centre, break the eggs into it and beat it, gradually incorporating the flour, milk, water and seasoning.
You don't have to leave the batter to stand, so make when you are ready, or in our case we make it the night before and keep it in the fridge!
Take out the metal muffin dish (be careful) and pour the batter, fill about 1/2 full. Put back in the oven for 20 to 30 minutes until golden and crisp.
Fill with gravy and eat every quickly or they might get pinched!