NON FAIL YORKSHIRE PUDDINGS
Preheat oven to 220 . I put my tin in with a 2 teaspoons of oil while the oven is preheating so it is nice and smoking hot to put the batter in. I use a deep muffin pan because they rise up as you can see in pic.
For the batter.
8 oz Flour
pinch of salt
4 med to large eggs.
approx 300 ml milk. ( you may need to adjust this . Batter needs to coat the back of a spoon
Sift flour and salt together and made a well in the center. Beat in the eggs and add milk . Mix till smooth and the consistency is right. I use a mixer.
Put 2 teaspoons of oil in muffin and put in oven while it is preheating. It must be really smoking hot. You can also use a big yorkshire pud tin, but I like individual ones. Do not put them on the top shelf in the oven because they rise so much that they will burn. They take from 15 – 25 mins, so keep and eye on them.
For the toad in the hole, you brown your sausages, arrange in tin then pour batter over.
Di Halliday This is my non fail Yorkshire Pud recipe