Sunday, 12 February 2017



150g of Plain flour
150ml of whole milk
2 large free range or organic Eggs
Sunflower or Rapeseed oil
Pinch of mace 
Salt and Pepper to taste


Place the Flour, Milk, Eggs, Mace , Salt and Pepper into a bowl.
Using a whisker mix everything till you have a silky smooth consistency.
Leave the batter to rest for at least an hour in the fridge before cooking.
Transfer the batter into a jug , (to allow an easy pour into the cupcake/ bun tin tray). 

Preheat the oven to 220*c
Add 1 teaspoonful of oil to each compartment of the cupcake/ bun tin tray and place it in the oven for about 5 minutes. 

At this stage the oil will be hot. 
Using all necessary precautions when dealing with a hot oven or oil, use your gloves to remove the cupcake tin tray and shut the oven immediately.

Evenly pour your batter, halfway filled into each compartment and return immediately to the oven.

Please don't be tempted to open the Oven, as the temperature will drop and the pudding won't rise. 

Bake the pudding until well risen, golden brown in colour and this should take about 10-15 minutes.

Serve your Yorkshire pudding with your Sunday roast.
Find the perfect Roasted Chicken recipe on my YouTube channel, 'Ndudu by Fafa'.

All recipes and pictures are by the owner of this blog.