This is very traditional British dish, served with roast beef. However, it has many other uses. You can use it as a base for any number of fillings, like Spicy Prawn Cocktail, Mekerel/Haddock Filling. Makes 12
1 coffee mug of eggs (took 6 more or less)
1 cup of plain flour (sifted)
1 cup of cold water and cold milk (half and half mix)
1 tsp salt
1 tsp pepper
Oil for cooking
Place eggs, salt and pepper into a large bowl
Mix the eggs well until smooth.
Sift the flour in. Sifting removes any lumps in the flour.
Mix the flour and egg together with a fork.
Beat well until its nice and smooth (you will start with lots of lumps at first).
Add the water and milk and mix it all together well.
Cover with cling film and leave in the fridge for a good half hour, letting it rest and more importantly, getting cold.
An alternative way of making the batter;
Place all ingredients in a bowl and beat with an electric beater. You can use a hand beater, but make sure to beat really well, until bubbles appear. You can let it stand in fridge at this stage, but you don’t have to if you are using chilled milk and water. It can be used straight away.
Heat oven to 425º F, 220º C or gas mark 7.
In a Yorkshire pudding/bun/muffin tray/tin, put 5 ml. or 1 tsp. of sunflower/vegetable oil into each cup.
Place it in the oven until the oil is smoking hot.
Take it out and quickly pour in the batter mix in each cup, as quick as you can, filling to about level with the top edge.
Get it back in the oven, shut the door and don't open it again for at least 25minutes! Cooking should take about 25-30minutes in total.
Serve hot when risen and all cooked through.
Serve hot, with roast beef or other meats and fillings.
Note from MamtaYorkshire puddings can be served with meats other than beef; like lamb, pork and even chicken.
Yorkshire puddings can be used as filling cases for various fillings of choice, both vegetarian and non-vegetarian.
Indian readers please note that this is not a sweet 'pudding'.