Perfect Yorkshire Puddings
The secret to making Yorkshires, as they are fondly known, is to pour well rested batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that. This Yorkshire pudding recipe guarantees your puddings will rise golden and delicious every time and that you will never buy ready made ones again.
Ingredients (serves 8)
• lard, oil or fat from your roast
• 2 free range eggs
• 100g plain flour
• 100 milk
• sea salt & freshly ground black pepper
1. Preheat oven to 225°C/425°F/gas 9
2. Oil the muffin tin (preferably with fat from roast) and place in oven to get hot)
3. Beat together eggs and add to sifted flour, salt and pepper
4. Gradually add milk, mixing with a fork or whisk until mixture is a smooth and thick batter
5. Leave mixture to stand at room temperature
6. Spoon mixture into the hot and smoking muffin tin compartments (no more than half way in each compartment)
7. Place tin back into the hot oven for around 12-15 minutes or until they are raised and golden brown - do not open the oven door!
8. Remove the Yorkshires from the tin and enjoy
Resting your batter is the single most important step you can take to improving Yorkshire puddings. Not only do they come out taller, they also come out much tastier, with a more complex, toasty flavor. Resting at least overnight is essential if you are really after the best!