Seen as it’s Sunday, I said I’d share the secret to perfect Yorkshire puddings….No! You don’t buy Aunt Bessie’s…..
Follow the recipe as directed (if you’d like me to post any of the recipe’s that I put tips up for, let me know). Put the pudding tin in a hot oven for about 10 minutes, then take it out and add your fat (oil, lard, etc, I prefer to use some of the fat from the Sunday roast meat) and put the tin back in the oven until the fat is smoking. Only at this stage do you add your batter. The oven needs to be hot – about 200deg/gas7 – and the puddings should not be disturbed for at least the first 20 minutes.