Yorkshire Pudding

Yorkshire Pudding

Prepare the batter ahead of time (it can rest several hours), but cook these after the roast comes out of the oven, while it rests.

Ingredients
6 large eggs
1.5 cup milk (equal quantity of milk to your measured eggs)
1.5 cup flour (equal quantity of all purpose/plain flour to measured eggs)
Large pinch of salt
3 tbsp beef dripping or vegetable oil (or drippings from other roast meat)

Method

Heat the oven to the highest temperature possible, however, do not exceed 450°F or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes. Gradually sift the flour into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream.

Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.

Place 1/2 tsp dripping or vegetable oil into your a 12-hole muffin tin and heat in the oven until the fat is smoking.

Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown approx 20 minutes.

Repeat the last step again until all the batter is used up.

Yorkshire Puddings do not reheat well, becoming brittle and dry.