Yorkshire puddings
A classic for roast dinners!
Ingredients
- 200 ml Milk
- 150 g Plain flour
- 3 Eggs Use 4 for really big puddings!
- pinch salt
- Pinch Ground pepper Use a fine pepper, ground black or white is fine
Instructions
- Add the flour to a bowl with the pinch of salt and pepper
- Add the eggs and a small amount of the milk, whisk to a smooth thick batter
- Gradually add the remaining milk and whisk until smooth
- If you have time, keep the batter in the fridge over night, it will look unsightly in the morning but a quick whisk will take care of that.
- Preheat oven to 200 C fan (220 C regular)
- Add a small amount (half teaspoon) of lard to each well of a robust 12 muffin tin
- Heat the prepared tin in the oven for 15 minutes or so
- Quickly remove the tin from the oven and half fill each well, replace the tin in the oven. (doing this over a medium hob can help keep the tin hot and give better puddings)
- DO NOT open the oven for 25 mins or until the yorkshires are well risen and golden brown, opening the oven will result in them sinking. At the end of the 25 mins (approx) turn the oven off and prop the oven door open with a tea towel for a few minutes before removing them and serving.