Tips from our crafty cook: How to make your Yorkshire puddings rise
23:50 GMT, 7 November 2012
Anne Shooter shares the cooking tips she wishes she’d always known.
Whizz your ingredients in a food processor for a few seconds — the quantities are one egg to 55g (2oz) of plain flour and 150ml ( pint) of milk or milk and water mixed, with a pinch of salt to serve two.
Leave the batter to stand in the fridge for 30 minutes so it swells, to give a lighter pudding.
Anne Shooter explains how to make the perfect Yorkshire Puddings
Heat the fat (vegetable oil or dripping) in the tin in the oven. Then put the tin on a medium heat on the hob and pour in the cold batter.
Bake in the oven at 220c/400f for 20-30 minutes for small puddings, 35-40 minutes for larger ones.
Don’t take them out until they are really crisp, and don’t open the door until at least five minutes into cooking time.
They can be kept warm for half-an-hour in a low oven, or frozen for up to a month, then reheated.