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Yorkshire Puddings

This quickly mixed batter is made from just flour, one egg, milk and a pinch of salt. Bake in a sizzling tin in a hot oven until tall, crisp and light.

Preparation method

1.       Sift the flour and salt in to a mixing bowl.  Add the egg and milk and whisk well until lump-free.  Cover and leave to stand for about an hour.

2.       When ready to cook heat the oven to220C/450F/Gas8 (or 210C/425F/Gas7 if the oven is already being used for a roast).

3.       Put a little oil into the holes of the Yorkshire Pudding tin and heat in the oven until very hot, almost smoking.

4.       Give the batter a stir then transfer to a jug; this makes it easier to pour into the moulds.

5.       Carefully remove the tin from the oven and pour the batter into the hot oil in the moulds - it will sizzle.

6.       Return to the oven and bake for about 35 minutes until a good golden brown, well-risen and with a crisp exterior.  Serve at once.

what you will need

Makes 4

100g Marriage’s Finest Plain Flour

A large pinch of salt

1 large free-range egg

300ml semi-skimmed milk

2 tablespoons sunflower oil for cooking

4 hole Yorkshire Pudding tin

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