A lazy Sunday calls for a perfect Yorkshire pudding. Over the years I’ve made lots of variants of these including large ones or baby ones. I’ve tried packet mixes and frozen ones and I always come back to the simplest and most traditional method.
In a glass jug so you can pour the batter out add plain flour (ideally sieved); salt and pepper and a couple of eggs. Add milk until the consistency ends up like thick gloss paint so it will pour but it’s not too liquid.
Put the jug in the fridge to get cold whilst you make the rest of the dinner so this tends to be the first job I do in making a typical Sunday lunch.
When you are about 25 mins out from serving dinner pour some sunflower oil in a muffin or cup cake tin to about 1/2cm depth. You can put in the oven at 200 degrees c but I prefer to put it on a baking tray and put that tray on the hob to directly heat it up. This is dangerous so take care to protect your hands and do not Jesse it unattended as the fat will rapidly heat and spit.
When it starts to bubble pour the batter into the trays until it reaches the top of each dent mixed with the oil.
Bake at 200 degrees for 20 minutes until crispy and tall.