Serves 8 (Makes one large Yorkshire pudding or 8 individual ones)
This traditional accompaniment to roast beef needs cooking towards the end of the preparation time so it can be served as soon as it’s cooked. Note that this version has twice as many eggs as most Yorkshire Pudding recipes to ensure you never have a problem with your Yorkshires rising!
Ingredients
225g plain flour
a pinch of salt
4 eggs
300ml milk
2 tablespoons beef dripping, or vegetable oil if not available
Method
- Sift the flour and salt into a bowl.
- Beat the eggs in a separate bowl, then add to the flour along with 2-3 tablespoons of the milk. Whisk.
- Add the rest of the milk and whisk until it forms a runny batter.
- Preheat the oven to 220°C.
- Put the dripping into a large roasting tin (or two Yorkshire pudding trays if you’re making individual ones) and put in the oven for 2 minutes.
- Whisk the batter again briefly if you’ve left it to stand, then remove the roasting tin from the oven and carefully pour in the batter.
- Put the tin(s) back in the oven for approximately 20 minutes.
- Serve immediately