Mel and Mal's Yorkshire Puddings

1 mug of plain flour, sifted over a large bowl
1 mug of eggs, lightly beaten
1 mug of semi skimmed milk (or 1/2 full fat milk, 1/2 water)
A good pinch of salt and pepper
A large knob of lard for the pudding tins
If you prefer actual measurements, then you will need:
200g plain flour sifted over a large bowl
3 eggs lightly beaten
300ml milk or mixture of milk and water
A good pinch of salt and pepper
A large knob of lard for the pudding tins

All you need is a mug to make perfect Yorkshire puddings!Take a mug, any mug, any size or shape, whatever you make your coffee in!! Fill it with each of the ingredients required ie flour, eggs, milk, water etc. As long as you always fill the mug up, the recipe will work.
If you are cooking for one or two, you could use a cup instead as there will be enough mixture for 2 people.

My wife is a Yorkshire lass and when we go up North, Mel's mum always serves them the Yorkshire way - puddings first with gravy as a starter, never with the dinner! It took some getting used to but now I am a convert!

Serves : 6 Prep/Cooking Time : 45 mins + rest time

Tip : Dead easy to make, just make sure that you fill the mug to the brim with every ingredient (except the salt!)

Make the Batter Mix

Take a mug, fill it with flour, then tip the flour into a bowl, making a well in the middle.

Go back to your mug, and fill with eggs, beat lightly, then pour these into the flour, mixing with a wooden spoon or hand held mixer. Add a pinch of salt.

Beat until well mixed and when combined, take your mug again and fill with either the milk or milk/water combination then slowly whisk this in to the flour and egg mixture until you have a smooth batter. Cover and place in the fridge for a least 1 hour.

When ready to use, beat the mixture up again (to get plenty of air into it) and put aside

Heat the Oil

Using a 6 hole muffin tin or a 12 hole Yorkshire Pudding tin, place 1/4 tsp of lard into each hole and place in a preheated oven at 230°C until smoking hot

Remove the tins quickly from the oven and pour the pudding batter into the tin and return to the oven as quickly as possible. The batter should sizzle when you do this

Cook until the puddings are golden brown and have risen better than you have ever seen before, about 25 mins. Take care not to open the oven door at all once the puddings are in as this may cause the puddings to deflate.

Serve with lashings of lovely gravy!