Mix in a Pyrex jug with the hand blender:
150 mls semi skimmed milk
2 size 3 egg
good pinch salt
2 1/2 oz gram flour

Let it stand an hour in the fridge it is a quite runny batter.

Hot oven preheated – gas 9 . When the oven is hot preheat a 12 hole metal bun tin with a spoonful of olive oil in the holes till REALLY HOT (takes about five minutes).

Use the hottest oven shelf. Top or bottom depends on your oven.

Take the jug to the oven and quickly pour in batter to top of each
bun – this did 8.

Leave 10 min – peek – mine took nearly 15.

I use olive oil but guess lard or beef dripping would be better (gosh I can hear my gran in my ear)

I take the roast out to rest and cook the Yorkshires then. It’s traditional to have them first, with gravy, to slake the appetite before the meat course, but we don’t.

They are very nice filled with other meats or stews as well.

Contributed by Mosiac.