In my humble opinion there’s nothing better in the world than having your Sunday lunch in a giant Yorkshire pudding. Here’s my recipe that makes two giant Yorkshires or 6 normal-sized ones. Fill them with your favorite roast meat and Sunday veg. Pour over loads of onion gravy. The gravy must be thick – this is not a time for watery gravies – proper Yorkshire food sticks to the ribs. These are easy-peasy and they always come out massive; you don’t even need to weigh anything – you just need a ramekin to fill up. I reckon an average ramekin is about 1/2 an American cup in volume.
1 ramekin plain flour
1 ramekin half milk, half water mixture
pinch of salt
a flavourless oil or lard
- Whisk together the flour, milk, water eggs and salt until it is a smooth batter. Let it rest as long as possible – at least an hour. The longer the rest, the bigger the rise!
- Heat your oven to 200 degrees C. It must be at temperature when you want to cook the puddings.
- Add around 2 tablespoons of oil to 2 sandwich tins – enough to cover the bottom in a thin layer of oil. Put the tins in the oven for a good 10 minutes so that they are really hot.
- Quickly take out the tins and pour divide the mixture between them. There should be a satisfying sizzle.
- Put back in oven for 20-25 minutes until they are well-risen and golden brown.