Yorkshire Puddings

Ingredients

• 250g plain flour
• 1 level tsp salt
• 4 medium eggs, plus 2 egg yolks
• 300ml milk
• 300ml water
  
• oil, any will do

Instructions

• Combine all the ingredients minus the oil in a bowl
• Whisk (electric is easiest) until is all nicely combined, aerated and the consistency of thick paint
• Leave to rest for 30 mins
• 2 options for cooking, either in a muffin tin (should make about 12) or a single roasting tin (40cm x 25cm)
• Place the tin into an oven preheated to 210C with oil in the bottom, it must at least cover the bottom of whatever tin you use. The key is to get the tin and oil very hot before adding the batter
• Remove tin from the oven and working quickly pour in the batter. If using muffin tin fill each hole about half way up
• Put back into oven and cook for about 15 - 20 mins or until nicely puffed up and golden brown

Cooked Yorkshire puddings can be frozen and then heated directly from frozen when needed.