Makes 12
Ingredients
- 140g plain flour
- 4 eggs, lightly beaten
- 200ml whole milk
- Sea salt and freshly ground black pepper
- 100g of beef dripping or sunflower oil
Method
Heat the oven to 200°C fan.
Tip the flour into a bowl and whisk in the eggs until everything is nice and smooth. Gradually add the milk, whisking continuously until you are certain there are no lumps. Season with salt and pepper and set aside.
You’ll need a 12 hole or 2 x 6 hole Yorkshire pudding trays. Place a heaped teaspoon of dripping into the individual cups (or use ½ tbsp of sunflower oil) then set the tray into the oven to heat up. The fat wants to be really hot before you pour in the batter.
When it’s good to go, open the oven, and if the shelf slides out safely, ease it forward and quickly but carefully pour enough batter to come ¾ of the way up each hollow. Slide the shelf back into position and close the oven door. Cook for 20–25 minutes or until they are crisp and golden. Serve at once.
These Yorkshires freeze beautifully, so if you’re not planning to eat them all in one sitting (unlikely I think) pop them in a food bag or container and freeze for another day. They only take 6–8 minutes to heat through again in a hot oven.
