Method:
1. Make sure the oven is hot - 220C / 475F / Gas Mk 8.
2. Beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.
3. Pour a little rapeseed oil into the bottom of each tin
4. Place in the hot oven to preheat for 5 minutes.
5. Without allowing the oil to cool, pour the batter into the hot tins, half filling the cups.
6. Bake for 12 - 20 minutes - depending on size - until puffed and golden.
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Top Tips:
• Instead of adding all milk, do half milk, half water. The water lightens the mix, and they are more crisp.
• Make the mix at least ½ hour in advance – it can be done the day before. This allows time for the flour to absorb the liquid
• The oil should sizzle and start to cook the puddings as soon as the batter mix is dropped into it.
When the mini Yorkshires have cooled, simply put a little horseradish in the bottom of the Yorkshire, add a small piece of rare roast beef and top with a sprinkling of parsley – PERFECT!
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