Yorkshire Puddings
These are the best Yorkshire puddings I've ever made as they are so easy, delicious and most importantly massive! Serve with roast beef (or with anything you want, how about sausage and mash and onion gravy?)
Servings: 8
Ingredients
- 100 g plain/all-purpose flour
- Pinch of salt
- 2 eggs
- 275 ml milk or milk mixed with water
- 60 g goose fat or neutral-flavoured oil
Instructions
- Sift the flour and the salt into a bowl and make a well in the centre.
- Crack in the eggs. With a wooden spoon stir the eggs gently to break them up, gradually incorporating more of the flour around the edge. Don’t push the flour into the eggs, it should fall in on its own accord.
- Once the mixture is mostly combined and thick add a splash of the liquid to loosen and mix together. Beat to ensure the mixture is smooth. Repeat this until all the flour is incorporated and thin enough to add the rest of the milk.
- Store in the fridge for at least 30 mins.
- Heat the oven to 200°C/180°C fan/400°F. Pour the fat into the bases of a muffin tin, approximately 2mm in each (if using goose fat, take it out of the fridge/warm in a pan to melt it). Put the tray in the oven to heat the oil through.
- Once the batter has rested and fat is hot, pour all the batter into a jug. Test the oil with a splash of batter. It should sizzle and spit. If it is not hot enough the Yorkshires won’t grow.
- Quickly fill the muffin tray with batter and put back in the oven for 20-25 mins until golden and well-risen. Avoid opening the oven door if you can!
- Remove from the moulds, blot with kitchen paper to remove some grease and serve immediately with loads of gravy…