Perfect English Yorkshire Puddings

Clare Chambers

By
@CerebralChasm

In England you can't have roast beef and not have Yorkshire Puddings with it.

For years i struggled to get them to rise properly and be all crisp on the outside and luscious on the inside.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
12 portions
Prep:
5 Min
Cook:
15 Min
Method:
Roast

Ingredients

70 g
plain flour (all purpose)
2
eggs
100 ml
milk
goose fat / duck fat or lard (shortening)

Step-By-Step

1Pre-heat oven to 240C. Prepare a 12 hole muffin tin by placing about a teaspoon of goose fat into the bottom of each tin and then place in the oven for about 15 minutes.
2To make the batter. Place the flour in a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mixture is lump free.
3Pour the batter into a jug. Remove the hot muffin tin from the oven. Carefully and evenly pour the batter into the muffin tins and place the tin back in the oven.
4Cook for 15 minutes until the puddings have puffed up and browned. Serve immediately.
5Once cooled any spares can be frozen for up to a month or you can have them for tea with warmed syrup poured over them.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Flour
Regional Style: English
Other Tag: Heirloom