Foolproof Yorkshire Pudding – by a Yorkshireman!

In the Tarragon Chicken – hints and tips I mentioned creating a “roast” and Yorkshire Pudding.

Everyone has their favourite “go to” Yorkshire pudding recipe but if by chance you haven't and need one – here it is – it does exactly what it says “in the tin”!

This recipe belongs to Brian Turner a well known Chef and Yorkshireman to boot, so well qualified. The recipe's success is because it works not by weight but by volume. Use any size cup but measure each ingredient with the same cup. Not sure what the vinegar does but his Granny used it and it seems to work so why change it!

1 large cup plain flour

pinch of salt

1 large cup of eggs

1 large cup - 2/3rds milk and 1/3rd water

1 tbsp malt vinegar

beef dripping for pudding tin – use vegetable

or rapeseed oil if preferred

Pre-heat oven 180fan/200c/Gas 6.

Sift the flour and salt into a large bowl.

Add the eggs and beat well with half the liquid until all the lumps have disappeared.

Add the rest of the liquid and the vinegar and allow to stand.

In a pudding tin put a dessert spoon of dripping in each and place in the oven until it is very hot.

Ladle the batter into the individual sections of the tin and place back in the oven.

Bake for 25 minutes without opening the oven if possible. Serve immediately.

It really is foolproof.

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