You can also use this recipe to make amazing toad-in-the-hole to feed two hungry people. Pour the batter into a hot ceramic dish (with hot oil) and then arrange the 6 toads (bangers) in the middle. Start off in a very hot (230) oven for 10 minutes and then turn down to ~190 for the rest of the 30 minute cooking time. If your dish/batter is quite deep then you might need to cook for 10 or 15 minutes longer.
Anyway, back to the Yorkshire Puddings!
(for eight Yorkshire puddings / four people):
- 150 g plain flour
- 2 eggs
- 150 ml milk
- 110ml water
- Sunflower oil
- salt and freshly milled black pepper
Sift the flour into a bowl. Break the eggs into a well in the flour and beat, gradually incorporating the water, milk and seasoning.
Put the mixture in to the fridge for at least 30 minutes before you use it.
Pour a shallow amount of sunflower oil in a suitable bun tray (or, better, a dedicated Yorkshire Pudding tray) and place in the oven at 230°C.
When the oil is hot, take the tray out and pour the mixture in (fill each cup about 70% full) and place back in the oven before the tray can loose too much heat. After 5 minutes turn down to 200°C. Total cooking time is ~25 to 30 minutes.