Old-Fashioned Yorkshire Puddings
FAMILY FAVE RECIPE: Traditionally, Yorkshire pudding was served as a starter with gravy before it became synonymous to be eaten with the great British roast beef dinner.
Today, despite a decline in the family Sunday roasts, Yorkshire puddings are being kept well and truly alive and can be served with virtually any meat meal with lashings of gravy! Serves 6
- 4 large eggs, beaten, measure in jug
- Milk, in equal quantity (volume) to the beaten eggs
- ½ tsp salt
- Plain flour, in equal quantity (volume) to the beaten eggs
- 2 tbsp lard or vegetable oil
- 2 tbsp cold water
- For successful Yorkshire puddings the batter should be left to stand, preferably for a few hours, and the oven must be preheated to very hot at 220°C.
- Pour the eggs and milk into a large mixing bowl and add the salt.
- Whisk well and leave to stand for ten minutes.
- Gradually sieve the flour into the egg and milk mixture and whisk thoroughly ensuring all flour lumps have gone – mix to a thick creamy consistency.
- Leave the batter mixture to stand for at least half an hour.
- Place a tiny piece of lard (pea size) or ½ tsp vegetable oil into the baking tin or individual 12-hole muffin pan and place in the oven until the lard or oil is smoking.
- While the fat is heating, whisk the batter again and add 2 tbsp of cold water to the mixture.
- Pour the batter into the pan to one-third full.
- Replace the pan as quickly as possible in the oven.
- Bake for approximately 20 minutes until well risen and golden brown.
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