No roast is complete with a Yorkshire Pudding or two. Everyone has their preferred way of making them but this is mine.
Ingredients
Beef dripping
EQUAL PARTS - in bulk, not weight:
Eggs
Flour
Milk
Measure out the flour, eggs and milk in a measuring jug in that order. I say that because if you do the wet ingredients first the flour gets stuck to the sides. I generally go for up to the 200ml mark on the jug for each ingredient, so 600ml of batter in total. It makes a lot but you can freeze leftover puds.
I use a muffin tin to makes Yorkshires. I've tried pudding tins, cup cake cake tins and so on but I find muffin tins give the best height.
Method
Add the batter ingredients to a mixer or whisk with a handheld until combined and bubbly.
Leave to rest in the fridge for at least 30 mins (I think the cold against the hot oil makes them puff up more).
Heat your oven to very high (I do 220C)
Add a teaspoon of beef dripping to each section in the muffin tin and put on the top shelf of the oven for 5 mins.
Pour batter into each cup (I go to about 3/4 full)
Place on top shelf for as long as they take to rise and go crispy.
I do mine in batches so that I can always use the top shelf. I make them in advance of the rest of the roast for ease and oven space and just pop them back into the tin to reheat for 5 mins before serving.
You can freeze them (just like Aunt Bessie does) so it's fine to make too many. To reheat just stick them in from frozen for 5-7 mins.
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