(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.