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["Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to ""rest"" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).", "Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4"" in diameter, then use a large muffin tin.).", "Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.", "Empty the flour, salt & pepper into a large roomy bowl.", "Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.", "Add the water/milk mixture gradually and whisk in between each addition.", "Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.", "Cover and leave to rest for up to 1 hour.", "Just before cooking, whisk thoroughly again to break down any lumps & add some more air.", "Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.", "Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!", "If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.", "Serve with Roast Beef and lashings of gravy!", "Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!"]
