I was proud as punch when I opened the oven door to see the resplendent hugeness that was 12 yorkshire puddings. I was even prouder when for the first time ever they didn't sink. My mum had driven over 300 miles to eat them, even she was proud. We're all nicely full after lots of roast beef and all the trimmings.
How did I make these great yorkshire puddings? Funnily enough using the American method I think. So do I now call them popovers?
I cup of eggs, 1 cup of plain flour and 1 cup of part water/part milk.
Whisked it all up in a big jug and left it to rest for half an hour on the side.
I cooked them in a large muffin tray, put a tablespoon of oil in each section.
Put the tray in a really hot oven (225C) until the oil was almost smoking, which I've not done before.
Took this out then poured in the pudding mix until just over three quarters full.
Put in the hot oven for 25 mins.
They were done perfectly. Mum thinks the reason mine have always sunk before is that I must have taken them out before they were fully cooked or opened the oven door when they were part cooked.