Yorkshire Pudding

The absolute must-have accompaniment to Roast beef... along with horseradish cream, of course.

Often, especially in pubs and restaurants, the Yorkshire has been cooked to death and is dry, hard and virtually inedible. This is a "play-off" to keep them stupidly high and impressive-looking which is no play-off at all. A proper Yorkshire should be risen, crisp on the top and sides but, as the name suggets, soft and "puddingy" at the base. Keep the oven door closed during cooking time and be prepared for a little sinkage when you take them out. Its not the end of the world!

What you need:
A bowl and whisk
Non-stick 3.5 inch/9 cm tins
A splash of vegetable oil
An oven pre-heated to 180 degrees

Ingredients:
Eggs
Plain flour
Semi-skimmed milk

Method:
You may be wandering why i haven't given any quantities for the above ingredients. Simple. They are all the same quantities by volume. A common old tea-cup will be ideal for measuring out enough mix for four oven-busting Yorkshire's so measure out a cup of flour and a cup of eggs, give it a quick mix, then beat in a cup of plain flour, plus a pinch each of pepper and sugar and two pinches of salt.