Chilli Yorkshire Puddings

Instructions 1. Preheat the oven to 220C, 425F, Gas mark 7. Put enough vegetable oil in a shallow baking tin (approx 20cm x 25cm/ 8x10-inches) or a 4-hole Yorkshire pudding tin or a 12-hole roasting tin to cover the base to a depth of approx 3mm/1/8 inch and place in the oven to get very hot.

Meanwhile, break the eggs into measuring jug, add enough milk to make it up to 300ml/10fl.oz. and whisk together.

Add the flour and salt and whisk until very smooth with no lumps, then stir in the fresh chilli and mix well.

Carefully remove the tin(s) from the oven, making sure the fat is very hot and fill as follows:- Large Yorkshire - pour the batter into the centre of the tin, filling to 2/3rds 4 hole tin - pour the batter into the centre of the holes, filling to 2/3rds Popovers - pour the batter into the centre of the holes, filling to half Return to the hot oven straight away and bake until well risen and golden as follows:- Large Yorkshire -30-40 minutes 4-hole individual Yorkshires - 20-25 minutes Popovers - 15 -20 minutes Serve hot with your Sunday roast.