Spicy yorkshire puddings

These alternative yorkies are delicious served as part of an indian roast dinner. But why not try them with a traditional roast too. Or just serve them with an onion gravy as a starter. I am addicted to yorkshire puddings and always make an extra batch for the freezer (they only take 10 mins to heat through in a low oven from frozen). Of course, that's only if they get that far and I don't eat them all first. My husband and I have been known to just stand at the kitchen worksurface and just eat the lot.

The easiest and most successful way to make yorkies:-

You'll need 3 ramekin dishes
2 eggs
plain flour
milk
salt & papper
1 tsp curry powder
1 tsp dried coriander (or 1 tbs fresh, chopped)

1. Crack open 2 eggs into 1 ramekin dish and lightly beat.
2. In the 2nd ramekin pour in milk up to the same level as the eggs.
3. In the 3rd ramekin add flour, up to same level as the eggs and milk.
4. Put the flour into a medium bowl, make a well in centre and add the beaten eggs, then pour in a little of the milk and whisk together.
5. Now add remainder of milk and whisk into a smooth batter.
6. Season with salt & pepper and add the curry powder and coriander.
7. Leave to rest whilst oven heats up to 220.
8. Once oven ready, pour a little oil into each of the 12 holes of your muffin tray and place in oven for approximately 7 minutes until smoking.
9. Remove the tray and very quickly divide the batter mixture between the 12 holes, get straight back into the oven.
10. Get a stool and sit and watch them rise and brown (I'm sad I know).
11. Remove from oven when nicely golden and well risen and serve immediately.