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Rise of the Yorkshire pudding: a guide to perfect yorkshire puddings

As a chef living in the uk, Sunday is roast day, which means Yorkshire pudding day, literally I was making hundreds of these every Sunday for years upon end, I got pretty good at it, also had a few disaster days as well, I won't give you the recipe I use to use that went something like 90 eggs..... First you need muffin tins, and preheat your oven to 190 celsius. its a simple batter mix, take a mug any old mug will do and fill in to the top with flour and then add that to a large mixing bowl, then crack enough eggs to fill that mug and add that to a seperate bowl, then fill the mugs with milk, whisk the eggs and milk together, then whisk in the flour until you have a smooth batter, add a teaspoon of salt, now preheat the muffin tins, put enough oil in each hole to cover the bottom and go about half way up the first knuckle on your finger, put the tray in the oven for 5 mins, while that's heating I like to add just a little more milk about 1/4 of the mug just to loosen the batter, then put the batter into a pouring jug, carefully take out the muffin tray, and pour the batter about half fill in each hole, back into the oven for 23 mins, best not to open the oven door at this stage to get the perfect rise, so I usually do then first and over them with a cloth and warm up at serving time, great for mopping up gravy, strange that the few times I've made them in Australia not many people knew what they were, I think its time they made a come back, happy Sunday!!!😃

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