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Yorkshires - cook 'emthe trays in the oven to heat the oil. Meanwhile add a little water - (trade secret #2) - not included in a normal recipe - say a tablespoon to the batter mix. Mix this well but do not beat. Remove the hot trays from the oven, swirl to distribute the oil, and straight away pour the batter into them. Aim for a thin covering of the base, you can experiment with this depth for different results. Start out with about an eighth of an inch or 3-4mm.
The trays can wait at this stage, if you need to get your timing right.
 Now it's the second course! When ready to cook - depending on the rest of the meal, put the pans in the oven, and do not open the door again until they are cooked - like a souffle! Hopefully you have a window in the door so you can see the puddings rising. When the tops are golden brown, about 15 minutes, they are ready. Take out of the oven, and serve straight away as a first course with lots of flavoursome onion gravy. The only addition I would make to this recipe would be hot English mustard - on the side (an acquired taste) - or mint jelly, this is also delicious. In the unlikely event there are leftovers, try them with orange marmalade for breakfast! For another recipe using this batter - see the next page. IN THIS SECTION -
yorkshire pudding intro
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