cook/yorkshire-puddings.md
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Use [this pan](https://www.lecreuset.co.uk/four-cup-yorkshire-pudding-tray) if you can. It's good. Otherwise a heavy weight muffin tray.
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-Probably easiest to do the yorkshires first if you're doing a roast, then heat them back up for 5 mins before serving. Avoids panic and dicking about with oven temperatures 20 mins before serving.
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+Probably easiest to do the yorkshires first if you're doing a roast, then heat them back up for 5 mins before serving. Avoids panic and dicking about with oven temperatures.
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### Ingredients
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This is for 4 roast-sized ones, maybe 8 muffin tray ones.
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* 2 eggs
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* The same weight as the eggs of plain flour
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-* 1.33x the egg weight full speed milk
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+* 1.33x the egg weight of full speed milk
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### Method
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1. Put a few mm of oil in each tray divot - not much mind.
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1. Eggs and flour in a jug
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1. Beat in the eggs with whatever you normally use to beat eggs.
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1. Beat some more and add the milk gradually.
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-1. Wait 15 after the oven's at-temp to let the tray get all the way scorching.
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-1. Take the pan out and as quickly as humanly possible pour the batter in till it's half way up the pad divot. Slam it home and leave it the fuck alone.
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+1. Wait 15mins after the oven's at-temp to let the tray get all the way scorching.
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+1. Take the pan out and as quickly as humanly possible pour the batter in till it's half way up the pan divot. Slam it home and leave it the fuck alone.
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1. Oven down to 200 when they stop rising. Maybe 10 mins?
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1. Roast until they look like the sort of thing you want to pour gravy on and shove into your facehole.