The Tesco's Challenge: Yorkshire Puddings

The resulting Yorkshire puddings

As a welcome home tea for my wife we are having a roast chicken dinner tonight, whilst I don't intend to show how to make the full roast, I thought I would demonstrate how to make wonderful Yorkshire Puddings, something that is so easy but people seem to struggle to get consistent results.

You can buy ready made Yorkshire puddings in the shops, but compare mine to shop bought ones.

What are the secrets to Yorkshire puddings

getting plenty of air into the mix (I find the easiest way to do this is with an electric blender, although a good old fashioned whisk will still work)
ensuring that the oven and the oil are hot when you place the batter into the tin,
The golden number one rule is do not open the door during cooking

You can make more - simply double the recipe, they store well in the freezer and only take a few minutes to heat back through in the oven. I tend to make a few batches ahead of a meal as I have a single oven and they hog an entire shelf for a good amount of time, then all I have to do is put them in to warm through as I am dishing up the meal.

Ingredients:

1 Egg
3 FL Oz of milk
2 FL Oz of water
87g of plain flour
Salt and pepper
oil

Method:

Pre heat oven to 220 Degree's C
Take a muffin tin/pudding tin place oil in compartments until it covers the bottom
Sieve flour in a mixing bowl
Make a well in the centre of the flour
Break the egg into the bowl and add salt and pepper
With a spoon mix until the mixture becomes stiff
Gradually add the milk and water and continue stirring until you have used all the liquid
Now take your blender (preferably electric) and switch on, and blend to get air into the mixture, alternatively whisk like mad
Add the mixture to the tin and cook for 40 Minutes