Yorkshire PuddingStuart Moss

Ingredients

• 75g plain flour (mehl)• 1 egg• 75ml milk• 55ml water• Vegetable oil / Animal fat

Method• Put flour in a bowl, make a well in the middle, add the egg, stir until the two are

combined then start gradually adding the milk and water combining as you go until the mixture is a smooth and thin consistency.

• Stir in half teaspoon of salt and leave to stand for 10 minutes.

• Pour a decent covering of animal fat / vegetable oil into a non-stick deep oven tray.

• Put into hot oven (220 degrees) until the fat starts to smoke.

• Give the mixture a final stir, take the oven tins out of the oven and pour the mixture into the tins (it should immediately sizzle).

• Place the tins back into the hot oven until they have well risen – should take 10 to 15 minutes, do not open the oven until you are ready to take it out – or they will sink!

When you have cooked your Yorkshire Pudding...

• 1. Take a photograph of the cooked pudding.• 2. Email it to s.moss@leedsmet.ac.uk – the

best one will get a prize.• 3. Eat with meat and gravy, and enjoy!

• See the Yorkshire Pudding Facebook Page:• http://www.facebook.com/group.php?gid=155387858248