The perfect accompaniment to the Sunday roast. Don't even think about buying frozen ones, homemade are the way to go!
Heat the oven to a high temperature - 220 - 230c. I tend to cook the pudding after the roast joint has been taken out and is resting
Put all of the ingredients in a bowl or blender and whisk well until the batter is smooth and light. Leave this for as long as possible before cooking, ideally 2-3 hours and at least 30 minutes
Put the oil in the roasting tin (just enough to cover the bottom), or a little in each of the muffin trays, and place in the oven until really hot (starting to smoke)
Carefully remove the tray from the oven and immediately pour in the batter and replace back in the oven
Cook for at least 25-30 minutes without opening the oven door and letting the heat out
Serve as a starter with a little of the gravy or along side the main course
Serving Size 6 Servings