Never Fail Yorkshires (Most of the Time…)

Ingredients

1 ½ - 2 cups of all purpose flour
2 eggs
Milk (1 ½ -2 cups, maybe more, maybe less…)
Tablespoon or so of oil
Pinch or two of salt
Oil/grease/bacon fat/roast drippings for the muffin tin…

Method

• Mix flour and salt in large mixing bowl
• Beat eggs in a separate bowl
• Add the beat up eggs to the flour mix
• Start adding the milk a bit at a time, using a whisk to beat vigorusly
• Add the milk until the mixture is the consistency of, say, thickish white paint or thinnish pancake batter.
• When it pours off a spoon into the mixture, it should leave a mark for a bit. It may take more milk than is called for
• Add the Tablespoon or so of oil.
• Really beat the mixture well, until both arms hurt.
• Put the mixture to cool in the fridge for an hour or two to cool down (or alternately outdoors in winter in Calgary and Ottawa)
• When you want to cook the Yorkshires, pre-heat the oven to 425-450 degrees Farhenheit
• Using a muffin tin, pour some oil/grease/bacon fat/roast drippings into each depression – about 1/5 of the way up each depression, maybe a little less – you don’t want too much, or too little oil (or whatever) in there…
• Pre-heat the oiled muffin tin in the pre-heated oven until the oil just starts to smoke
• Pour some Yorkshire batter into each depression, about ½ way (+/-) filling each – not too much, not too little.
• Cook for approx 25 minutes, or until they start to turn brown and there is still a bit of oil on the top of each pudding…timing may vary depending on the oven, altitude, air pressure and other environmental factors. You can check with the oven light from time to time, or open the door – not too many times though…
• Remove from the oven (use the oven mitt) and enjoy hot with roast beast and gravy, or cold with Lyles Golden Syrup

Makes at least a dozen Yorkshires, maybe a couple more

The author (James F.) makes no guarantee that this recipe will work, but it should…