Yorkshire puddings

(makes 12)

 One of my favourite English foods that I discovered since meeting my husband and going to his place for dinner. His dad makes the best Yorkshires, popular with young and old. They're so popular with the kids now he has to make 36 for Christmas! This is definitely one of those 'slow foods' that are made with the labour of love, as he mixes the mixture by hand and takes him almost 40 minutes! I've been told perfect Yorkshire puddings are supposed to have a hole in the middle to put your vegetables inside and serve with gravy on top. So crunchy on the outside and soft on the inside, but quite an art to perfect.

Prep time: 45-60 min

Cooking time: 30-35 min

Ingredients
3 eggs, room temperature
125 g flour
1 Tbsp water
pinch of salt
300mL milk
rice bran oil

Method
1. Mix flour, water, salt and eggs until creamy smooth (no lumps). Let the mixture sit for at least half an hour. 

NB. Hand mixing with a wooden spoon is supposed to be way better than mixer. This can take up to 40min!

2. Add milk in gradually and stir to combine.
3. Preheat the oven to 200 degrees C, then put 1/2 cm of rice bran oil in the pan or each muffin hole.

3. Heat in the oven for 15min until oil is hot. 

4. Pour mixture evenly into the tin until 3/4 full, then place back in oven for 30-35min until brown and risen. 

5. Pour off any excess oil. Serve with roast dinner and especially gravy!