Dale House Barn, Dalehead Farm, Dalehead, Slaidburn, Nr. Clitheroe, Lancashire, BB7 4TS.

01200 411095 Mobile 07714 092 089

The secret to the best Yorkies is simple. It is equal volume not weight of ingredients and a hot oven.

So, if you have a cup as a measure or a jar or a yoghurt pot all you need to do is fill it with flour, tip this into a bowl, then fill the same measure with milk, add that to the flour, then the same with the egg. Whisk them all together to a batter that is free of lumps.

I use a flexible oven proof muffin matt to cook my Yorkies unless I’m making toad in the hole and in that case, I use a metal tray about 2-3inch deep. You can use whatever you think is suitable.

Heat the oven to 200c and put a dessert spoon of fat in the base of each of my muffin moulds. I normally use goose/duck fat or dripping but if I don’t have that veg oil will do. Put the tray of moulds into your oven for atleast15 minutes, until the fat is really hot. Then take out and pour in the Yorkshire pudding mix. Filling the moulds by 1/3rd. Return to the oven and cook for 25 mins. Do not open the door! If you are cooking a larger dish of the batter than you will need to increase the cooking time by 10-15 mins.