Fairburn's Perfect Yorkshire Puddings

BY RACHEL GREEN

Makes 12 Individual muffin sized puddings or 1 large pudding.

Ingredients

• 250g plain flour
• Sea salt flakes
• Freshly ground black pepper
• 200ml cold milk
• 200ml cold water
• 4 Golden Yolk eggs, beaten
• 4 tbsp beef dripping or sunflower oil

Preheat oven to 220°C/430°F/Gas Mark 7

Equipment: one large roasting tin or a 12-hole muffin tin

Method:

Sift the flour into a large bowl with a generous pinch of salt and a little black pepper. In a jug, combine the milk and water together.

Make a well in the middle of the flour and add the eggs. Pour in a little of the milk and water mixture and then whisk the lot together to make a smooth batter. Mix in the rest of the liquid until you have a batter the consistency of single cream. Leave at room temperature for at least 15-30 minutes as this will make the batter lighter.

Liberally oil a large roasting tin, or a 12-hole muffin tin, with the beef dripping or sunflower oil and put on a high shelf in the oven and leave for 10 minutes to heat up, or until smoking.

Take the tin out of the oven and ladle in the batter – if the batter does not sizzle, reheat the tin until it does.

Put the tin back into the oven and cook for 15-20 minutes until the batter is well-risen and golden. Look out for the Yorkshire pudding as it needs to be golden and well-risen but don’t open the door until they are otherwise they will sink.

Remove from the oven and eat immediately.