Yorkshire Puddings
This
Yorkshire pudding is made with flour, eggs, milk and juices from a roast. An
excellent side dish for roasts standing for holidays, especially Christmas.
Ingredients
- 4 medium eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup + 1 tbsp (140g) plain (all purpose) flour
- 3/4 cup + 1 tbsp (200ml) milk (I prefer to use semi-skimmed or half fat milk)
- 6 tsp beef dripping or lard (replace with vegetable oil for a vegetarian version)
Instructions
First, Place
the flour in a pitcher and make a well in the center. Add the eggs and mix them
with a balloon whisk, bringing the flour to the center with the eggs, little by
little. Add the milk and whisk again until smooth. It's good if it's a little
bumpy.
Then, Place
the carafe in the refrigerator for at least 30 minutes (overnight) to cool.
This is important to allow the flour granules to swell (in addition, a cold
paste striking a very hot pan should give rise to a good rise).
Preheat oven
to 220C / 425F. Add ½ teaspoon of lard to each hole of a 12-hole metal loaf pan
(* see recipe note 1 below for Yorkshire's largest puddings). Place in the oven
to heat for 10 minutes.
Take the
Yorkshire pudding pudding jug from the fridge, add salt and pepper and stir
once more with the whisk.
Open the
oven door and if it is safe (* note 2), remove the tray and quickly (be
careful, melted lard will be very hot!), Pour the batter into each of the
prepared muffin holes. Close the door immediately and cook for 15 to 18 minutes
until the mixture is lifted and golden.
Happy
Cooking Time.
