How to Make the Perfect Crispy, Fluffy Yorkshire Pudding

Recently, I published a photo of one of Phil's culinary creations, the humble Yorkshire pudding. Now, I'll be totally honest, this is not something I'm especially good at. I just don't have the patience to faff about getting it exactly right. It seems I'm not the only one, as the photo recieved a fair bit of admiration from people, with one or two suggestions that it might even be *gasp* 'purchased from the frozen aisle'. What an outrageous suggestion! Phil says it's not actually that difficult and has been promising for ages that he will share the recipe. So, here it is. Phil's foolproof method for a crisp and fluffy Yorkshire pudding.

Ingredients

You will need...

70g Plain Flour

2 Eggs

70ml Milk

The first task to achieve the perfect crisp base, is to heat 2 tablespoons of cooking oil in the lid of a small (6 inch) Pyrex dish at 180C for about ten minutes. While the oil is heating, sieve 70g of plain flour into a bowl and set aside. Next, whisk 70ml of milk with the two eggs until combined. Then, add the egg and milk mixture to the flour and mix together with a wooden spoon until smooth. Let the batter stand for five minutes, then remove the Pyrex lid from the oven, and carefully pour the mixture in. Place the lid back in the centre of the preheated oven for 30 minutes. Do not open the door during the cooking time, or your pud will collapse into a floppy mess. Once cooked, you can fill it with all sorts of deliciousness to wow your guests!

Toad in the Hole

For a filling, cheap family favourite, all you have to do is add uncooked sausages to the pudding mixture, before you put it in the oven. The cooking time remains the same. For a family size Toad, just double the recipe and use a bigger Pyrex lid. Once you've created this recipe, you will probably need it!

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