What You Do is:
1: Get the Large mixing bowl and the plain flour, remember you need 175g (6oz) plain flour. (Don't use Self Raising Flower it won't rise) stick to plain flour.
Sieve the plain flour into the bowl from a decent height so that it incorporates some air during the sifting process.
2: Take the 2 large eggs make sure they are fresh this is so important if you want lushious yorkshire's.
Make a decent sized dent in the flour and break the eggs into it
3: Add a little bit of freshly ground pepper - Don't add salt let people add their own on the plate.
Put 175ml (6fl oz of full cream milk & about 110ml water (4fl oz) water into a measuring jug.
4: Get a fork and carefully blend and whisk the egg into the flour
As you work it bring the flour in from the edges as you go, untill you have a nice stiff mixture.
You are now ready to incorporate the remaining fluids.
5: Hand whisk into your mixture (or electric if you must) the remaining milk and water mix. add it gradually so that it blends in nicely
This will incorporate air into the mix as you work it (I think the hand whisk method adds more air especially if you use a balloon stainless steel whisk).
Its important to add the fluid gradually, this will ensure the mixture is free from lumps.
6: To be sure the mixture has no lumps take a spatuala and scrape the sides of the bowl to ensure any lumps are pushed down into the batter mix
Then whisk again until all is smooth.
Leave the batter in the fridge for ten minutes to become slightly chilled.
7: The Cooking: Prepare your oven in advance this oven needs to be hot and I mean bloody hot!.
The tins need to be so hot there is a blue haze coming off them.
You need a good thick oven cloth or quality oven gloves to protect your hands from the heat.
Set the oven at gas 7,(220°C). 425°F: AND PR-HEATED Before you put the YP in (Crucially important point, wrong oven temperature = ruined puds)
8: For lining the tray you can use either beef dripping or cooking oil (I prefer the dripping)
Don't use olive oil it will burn, you need about 2 table spoons of lubricant (either the dripping or the oil) in the big oven pan if you are making one giant pud - or the same amount distributed equally between six if you are using a yorkshire 6 pot oven tray. Pre- heat the tray in the oven untill the oil or fat content is slightly smoking hot (not belching black smoke).
Making sure the oven is up to temperature, and wearing your oven gloves, remove the tin place it over a heat protected surface
Working quickly, pour in the batter. Tilt the tray/s if necessary to get the batter even and get it straight back into the oven to avoid it cooling too much
Get that oven door shut quickly (Don't slam it) that'll keep the temperature up and ensure your pud/s rise nicely.
Cook the Yorkshire pudding for 40 minutes or until golden brown and crisp
RESIST THE TEMPTATION TO OPEN THE OVEN DOOR DURING COOKING COLD AIR RUSHINGN IN MAY SINK YOUR PUDS!
9: Serve as individual puds (if in a 6 pot tray) or turn out your large Yorkshire Pudding and cut into 6 with a sharp bread knife
Serve immediately for best results and flavour.
Tip: Organise your guests so that the Yorkshire/s are removed from the oven just as everyone is sitting down to eat.
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