As it’s Yorkshire Day we thought we’d share this classic Yorkshire Pudding recipe with you!
Yorkshire Puddings Ingredients
115g (4 oz) strong plain flour, sieved
2 free range eggs, beaten
300ml (½ pint) milk
Pinch of salt
Oil or beef dripping
Sift the flour into a bowl, make a well in the centre and pour in the eggs and half of the milk, whisk until all are incorporated then whisk in the remaining milk, the batter should resemble the consistency of single cream. Place into a jug and leave to stand until you are ready to use it.
Heat a little fat in a 12-hole muffin tin on the floor of the roasting oven, until very hot. Whilst the Yorkshire pudding batter again then pour it into the hot fat. Return to the roasting oven on the third or fourth set of runners down and cook for about 20 minutes or until risen and golden.
Tip: if you prefer these can be made in the morning then reheated for a few minutes in the roasting oven.