Perfect Yorkshire puddings
These days, we eat Yorkshire puddings as part of a roast dinner, but they used to be eaten before the main meal to fill people up and make the meat stretch a little further.

And many of us will recall the joy of having a leftover Yorkshire pudding after our Sunday dinner, drenched in golden syrup!


Ingredients

Makes 12 puddings
  • 3 large eggs
  • 150ml full-fat milk
  • 130g plain flour
  • goose or duck fat, or beef dripping
  • salt and freshly ground white pepper


Method

  1. Preheat the oven to 220°C/fan 200°C/gas 7. Set out a 12-hole bun tray.
  2. Place the eggs and milk in a mixing bowl and whisk together. Sift in the flour and mix with a hand blender until you’ve got a smooth batter. Leave to stand for 10 minutes, then transfer to a jug, which will make it easier to pour into the tin.
  3. Place a tablespoon of fat in each hole of the bun tin. Put in the oven until smoking hot.
  4. Season the batter immediately before you pour it into the smoking hot tray; this will stop the salt breaking down the egg and your puddings will rise really well.
  5. Fill each hole until nearly full. Bake for 15 minutes, until puffed up and golden, then eat hot and enjoy.


PUBLISHED :March 2018
TAGS : RECIPESFOOD
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