Yorkshire Puddings

Yorkshire puddings aren't usually found amoung pastry recipes but I decided to post this recipe because it is simple and makes perfect puds every time.

The basic ingredients of Yorkshire puddings are:
flour (use self raising)
eggs
milk

for this recipe take a cup (or any other container you want-a ramekin or a bowl-for the 4 giant puddings pictured I used a ramekin with a volume of 100ml) of flour (use the cup as a scoop and level the flour off-don't pack the flour down to add more) and empty into a bowl.
use the same cup and fill to the very top with milk (do this over the bowl of flour so any spills will fall into the flour)
now do the exact same with the eggs-the cup should be full right to the brim.

Whisk all the ingredients to combine, now leave for about 30 minutes (don't worry about any lumps)

Meanwhile place about 2tsps of oil into the bases of large muffin tins, and place in a hot oven (about 200C) for 30minutes. (the large muffin tin makes 'monster Yorkshire puddings' use a smaller tin for smaller puddings)

After 30mins remove the tin from the oven and ladle the pudding mixture into the tins to about 3/4 full, return to the oven straight away and leave cook for about 45 minutes -DO NOT OPEN THE OVEN DOOR or the puds will deflate, if you must open the door, wait until they have been in the oven at least 30 minutes.

cooking in the oven

cooked