Biggie Yorkshire Pudding

Why have a small Yorkshire pudding grace your Sunday lunch plate when you can have a pan sized beauty! My husband said that this picture doesn't do it justice. Next time I will need to place an object next to it to see the difference!

Doing the Yorkshire pudding this way is easy and it never sticks! If you have a copper frying pan this is GREAT!

It's making me want to try and make a Dutch Pancake, watch this space!

INGREDIENTS

2 Medium Eggs

100ml Full Fat Milk

50g Flour

METHOD

- Preheat the oven to as hot as it will go!

- Mix together the eggs and the milk

- Add the flour to the wet mixture and whisk until well combined with no lumps or bumps

- Leave the mixture to rest until you need it

- Add the frying pan to the oven with a little oil in the pan

- Make sure it's smoking hot before you take it out

- Once ready, take the pan out, give the mix a quick whisk and then pour it into the pan

- Put back into the middle of the oven and cook for 5/10 minutes

- At this point you may have to turn the oven down a little so your yorkie doesn't burn. I turned mine down from 220c to 190c

- Continue to cook for 10/15 minutes

- Enjoy alongside your Roast!

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