Grannys Yorkshire Pudding

Happy Thursday Lovelies

With a list in my hand.. shopping was done a day early. There was a long line at the butchers but eventually I managed to pick up the rib roast I had ordered for our Easter dinner. Having already been to the greengrocers I made my way home got changed into my apron and made the house spic and span.

I even had time to put my feet up, listen to music on the radio, have a nice cuppa, and do a bit of knitting before MrD got home.

Moonlight Cocktail by Glenn Miller & his Orchestra, 

vocal by Ray Eberle and The Modernaires

So for Easter dinner we will be having roast beef and of course you cant have beef with out its tradional accompaniment.. Yorkshire Pudding,

This recipe has been handed down from mother to daughter in my family for a few generations, and I must admit, they always turn out amazing

This recipe is different to the Wartime recipe I've shared before. Its a bit more indulgent as it uses 4 eggs. Luckily we have our Lovely Laying Ladies who bless us every day with an abundance of eggs. So seeing as its Easter... this is the recipe I will choose

1 cup/ 5 oz plain flour
1 cup/ 1/2 pint milk
4 eggs
salt and pepper
Vegetable oil for cooking

• Heat the oven 230C/ 450F/Gas 8
• Pour a little oil into into a 12 hole non stick muffin tin
• Put in the oven to heat until sizzling hot
• Put flour into mixing bowl
• Beat eggs into milk and add gradually to the flour
• Beat until there are no lumps, add salt and pepper to taste then pour into a jug
• Remove tins from oven and carefully pour batter into holes
• Cook undisturbed in the oven for 20-25 minutes until golden brown
• DON'T KEEP OPENING THE DOOR!
• Serve immediately or if you leave them to cool they can be frozen for later use