Yorkshire Puddings
The thing with Yorkshire Puddings is to get the batter right and the fat hot. With the batter it's all about getting the ratio between flour, eggs and milk right... I do this by weight but other recipes, equally correctly, do this by volume. Doing it by weight is why the recipe calls for 100g of eggs (not counting the weight of their shells); in order to get the quantities correct treat the recipe as requiring proportions of 1 part egg to 1 part flour to 1.5 parts milk.
Stats
Serves: 3
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
- 100g eggs, weight without shells (this is roughly two medium eggs)
- 100g flour
- 150g/ml milk
- Salt and pepper
- Beef dripping
Method
- Combine the eggs, flour and milk, and seasoning and mix well; if the eggs you have weigh more/less then adjust the other ingredients accordingly
- Rest the batter in the fridge for a couple of hours
- Heat the oven to 200 degrees fan assisted
- Place the yorkshire pudding tin in the oven with an amount of beef dripping in each space to warm through
- When the oven and the dripping is scorching hot, pour the batter into the tin and cook for 15 minutes
Do not open the oven door whilst the yorkshire puddings are cooking, this is the quickest way to pretty much ensure that they collapse and don't cook properly. 15 minutes, in my oven, gives yorkshire puddings that are still quite doughy, add cooking time if you like them crispier