Tangy tomato works brilliantly in this recipe and cuts through the richness of the Yorkshire pud – it's really, really simple, too.
- 250ml milk
- 125g plain flour
- 1 tsp. salt
- 2 eggs
- Vegetable oil
- 50g cherry tomatoes
- 100g strong cheddar cheese, grated
- Salt and pepper
- Few sprigs of parsley
Simply sift the flour and salt into a large bowl and then make a well in the centre. In a large jug, whisk the eggs with the milk and gradually pour the mixture into the flour. Whisk well until you have a smooth batter. Leave to rest for ten minutes.
Heat an oven to 220C/gas mark 7. Pour the oil into a mini muffin tin and put the tin into the oven until the oil is smoking hot. Once the oil is hot, pour the batter into the tin. Return the tin to the oven and cook for 15-20 minutes or until the puddings have risen.
Slice the tomatoes in half and place them into the Yorkshire pudding. Sprinkle with the cheese and season well and then pop the puddings under a hot grill for a couple of minutes until the cheese has melted. Sprinkle the parsley to serve.