Being a Yorkshire Lass I have a love of the Yorky, for years I would go between home made with the Be-ro recipe, and others, aunt Bessie’s! I then used my Mum’s recipe with more eggs as instructed and loved this. But………… then I watch lots of telly, lots of James Martin, and lots of cooking programmes lol.
So I made my recipe and you can make it according to how many folks you have for dinner that day. I use a normal coffee cup, then there is some left over for the teen child to make pancakes for her breakfast.
One cup of plain flour
pinch of salt
one cup of eggs
one cupof water and milk
Mix the flour and salt, the put the cup of eggs in to flour and whisk like billy ho, trying to smooth the lumps out as you go, and they will go.
This is the mix without the milk and water in it, nice and full of air.
Next add a cup of half water and milk, I find if I use all milk it does make a difference to the rise you get. I used fresh farm eggs for this and the yellow is thanks to the gorgeous yellow yolks.
Once you add the milk and water mix, the colour changes so don’t worry! still full of air and light mixture. I then put the mix in a jug to rest, this can be done a day in advance.
I use muffin tins for the Yorkshires, with vegetable oil, I put the oven on 8 Gas and put a few drops of oil in each muffin shape, apart from the 2 middle ones, they don’t ever get hot enough to develop your Yorkshire properly. JMO. Once the oil is hot and smoking you can pour your mixture in to each one. If you try for about a third full, you will make a light pudding and not a doughy one. I put the muffin pan in the oven and then they usually take about 20 minutes, but I have been known to open the door and turn the tray around, kinda depends on your oven, mine is quite forgiving.
These beauties are the result, we had 10 and that was enough for us on Easter Sunday, the more folk the bigger the cup!! Enjoy.