Yorkshire puddings for Cassie

This is how I make Yorkshire puddings. Mostly, it works! (Otherwise we have Yorkshire pancakes!!!)

You need equal quantities by volume of eggs, milk and plain flour. It doesn't matter what the volume is, as long as they are equal. So I start with the eggs which I break into a cup. Then the same amount of flour and the same amount of milk. Then I whisk them in my food processor with the whisk attatchment until the batter is nice and frothy.

I put the batter in the fridge for a couple of hours (when there's time) so it is nice and cold when it gets cooked. Other people don't bother.

When it's time to start cooking the puddings you need to make sure the oven is as stonkingly hot as you can possibly get it. put a little oil in your Yokshire tray or bun tray and put it at the top of the oven until the oil is smoking hot. Then, as quickly as you can manage without tipping boiling hot oil all over you, get the tray out of the oven, close the oven door, pour batter into the bun/pudding holes and rush the tray back into the oven. You need to lose as little heat from the oven as possible doing this.

The puddings will take 15-20 minutes to cook. If you take them out too soon, they'll collapse again. And sometimes, no matter what you do - they just won't rise. Yorkshire puddings can be contrary!