INGREDIENTS · 4 large, fresh eggs, measured into a jug · Equal quantity of milk to your measured eggs · Equal quantity of all purpose/plain flour to measured eggs · Pinch of salt · 2 tbsp lard, beef dripping or vegetable oil · Prep Time: 10 minutes plus “resting time’ of up to 4 hours. · Cook Time: 20 minutes · Yield: Depends on size of tin used. Serves 6 · Heat the oven to the highest temperature possible, however, do not exceed 230°C / 450°F or the fat may burn. · Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes. · Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. · Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours. · Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven. · Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
Serving Yorkshire Pudding · In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables. · Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right. · Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey. · Yorkshire Puddings do not reheat well, becoming brittle and dry. .
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