Yorkshire puddings, much like bourbon biscuits, are one of those foods that I simply have no ‘off’ switch for – I would happily pile four up alongside my already-generously-portioned Christmas dinner. It’s one of those occasions where I have to peek discreetly at how many other people are taking and match my portion to theirs, whilst trying to hide my disappointment that they are being more restrained.
Still, there’s always seconds, and however much food I’ve eaten for Christmas dinner, I can always squeeze in another pud. And the other kind of pudding, obviously, though perhaps not until I’ve made the traditional Christmas Day switch from ‘smart dress’ to ’emergency elasticated waist pjyamas’. It has to be done!
From BBC GoodFood, makes 20-24 small puds
1/2 pint plain flour
1/2 pint milk
pinch of salt
1. Fill a measuring jug with half a pint of flour, then tip it into a bowl.
2. Add half a pint of milk.
3. Crack the eggs into the jug until you also have half a pint (it should be 5-6 eggs). Add them to the bowl.
4. Add a good pinch of salt and whisk everything thoroughly.
5. Rest in the fridge for 15 minutes. Preheat the oven to 240C.
6. Pass the mixture through a sieve into a jug.
7. Put a muffin tin in the oven for 3 minutes to heat up. Remove it, and pour in enough oil to cover the bottom of each hole.
8. Pour in the batter, filling each hole about 1/3 full.
9. Cook for 5-7 minutes, then reduce the heat to 180C for another 10-15 minutes.
10. When they are crisp and cooked through, turn the puddings upside down to brown the underside for 2 more minutes. Serve up!