Yorkshire pudding immediately transports me to my English grandmother’s kitchen and her incredible baking and cornucopia of aromas, especially around the holidays. Regardless of bad stereotypes, there are some wonderful English foods! This is one of them. Best enjoyed with brown gravy and a roast, I only get this about twice a year if I’m lucky. And I savo(u)r every bite!

​​MAKES 12
COOKS IN 30 MINUTES

Ingredients

• vegetable oil
• 2 large free-range eggs
• 100 g plain flour
• 100 ml milk

Method

1. Preheat the oven to 225°C/425°F/gas 9.
2. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
3. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
5. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.