Perfect English Yorkshire Puddings
For years i struggled to get them to rise properly and be all crisp on the outside and luscious on the inside.
How to Make Perfect English Yorkshire Puddings
- Pre-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.
- To 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.
- Pour 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.
- Once cooled any spares can be frozen for up to a month or you can have them for tea with warmed syrup poured over them.