My Perfect Yorkshire Puddings
Individual Yorkshire puddings can be cooked after your joint while it is resting before carving. For the best results use the freshest eggs you can find. Straight from the chicken if possible!
Ingredients
- 90 gr Plain Flour
- 1 Fresh free-range Egg
- 240-270 ml half full fat Milk / half Water
- ¼ teaspoon Salt
- A good pinch Freshly ground White Pepper
- 1-2 tablespoons Beef Dripping
Equipment
- Muffin trays or shallow Yorkshire Pudding tins
Instructions
- Preheat your oven to 220C/425F/Gas mark 7.
- Place a damp cloth on your work surface to stop your mixing bowl slipping. Sieve the flour, pepper, and salt into your bowl, make a well in the middle and add the egg.
- Start to beat together then gradually add the milk / water. Continue adding the milk/ water until the batter is smooth and the consistency of pouring cream.
- Leave the mixture to stand for ten minutes.
- While the mixture stands divide the beef dripping into Yorkshire Pudding tins and place the tins in the oven until the fat starts to smoke.
- Give the batter a final stir and pour quickly into the tins.
- Put them back in the oven and cook until well risen and golden brown, this will take about fifteen to twenty-five minutes depending on the size of your tin.
Notes
Tried this recipe?Let us know how it was!