Then Garry turns to me in dismay, slapping his hand to his forehead.
“Oh, no!” he cried.
“What’s wrong?” I asked in alarm, worried he’d cut himself.
“We didn’t buy any Yorkshire Puddings!”
“Oh, that’s fine!” I said, turning back to cutting my broccoli into florets. “I’ll just make some”. Silence. I glance back at him. He’s frowning at me.
“What?” I ask.
“Is it easy to do that?”
I had no idea that the entire world wasn’t learned in Yorkie Pud making. They’re so easy to make, and they’re the nicest things in the world. Here’s my recipe. Dead simple.
You can make six small puds with this — double it if you want more. You can always make a lot in one go and then freeze them afterwards. They’ll only need popping in the oven for a few minutes to reheat when you’re ready.
- 40g plain flour
- 1 egg
- 50ml milk
- Fry Light/oil
- Heat the oven to 230C and spray lots of Fry Light in six holes of a 12-hole muffin tin (or oil it well). Then put it in the oven to heat through
- Beat the flour and egg together until you get a paste
- Add the milk a bit at a time, beating well after each addition until it's totally lump-free. Add some salt and pepper
- Take the muffin tin out of the oven and pour the batter evenly into the six holes you sprayed with Fry Light/oiled
- Pop the tin back in the oven and leave it for 20 to 25 minutes. Don't open the oven door if you can help it
- Serve when they are puffy, golden, crisp and yummy