Proper Yorkshire PuddingsPosted on in Beef, Lamb & Pork, Recipes
Well today is National Yorkshire pudding day. The day 100s of years ago some Yorkshire native mixed egg, flour and milk dropped it in some hot dripping and said… By eck that int aff bad… I’ll call it Yorkshire pudding… Not very inventive but arent we glad it happened. Lets be honest weve all failed in making them but im giving you a fail safe recipe.
220g Plain Flour
550ml full fat milk
Pinch of Salt
Sift the flour in to a mixingbowl and add a good pinch of salt. Crack the eggs in a jug. Whisk and add the milk and whisk until the mixture is fully incorporated. Slowly pour the egg and milk in to the flour and whisk until smooth. Dont over whisk or youll kill the flour and it wont rise.
Cover the mixture with clingfilm and put in the fridge for at least an hour
Pre heat the oven to 240 degrees. In the Yorkshire pudding tray put about a cm square of dripping. Put in the tray for a good 20 mins.
Take the mixture from the fridge, give it a gentle stir. Take the hot tray from the oven and quickly fill each cup almost to the top.
Put back in the oven for about 30 mins or until a deep golden brown.