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Put the flour into a large jug or mixing bowl (a jug is easier when pouring the mix into the hot tin) Add the salt and blend, then break in the eggs, and add a little of the milk and beat the mix together, add just enough milk to allow a thick mixture that allows you to beat the lumps of flour out, when smooth add some or all of the milk - you are looking for a double cream state of consistency, so you'll have to judge. Leave the mixture to stand while you heat the tin(s). I recommend proper yorkshire pudding tins, which doesn't allow you to over fill them! Put your oven to its hottest setting. Pour just enough vegetable oil into each of the tins to just cover the bottom - put the tins into the oven and allow them and the oil to heat so very hot, approx 10 minutes. When your oil is good and hot, take the batter mix over to the tins and fill each tin to the rim (you'll know if your oil is hot enough, as the batter should start to cook straight away). Put the tins back into the oven - its really important that you do not change the temperature whilst the puddings are cooking - that means DO NOT open the oven door!!! |
