Proper Yorkshire Puddings
by Simon Whitaker • 1978
Prep
5m
Cook
25m
Serves
Rating
—
Ingredients
Shopping list
140 g Plain flour
4 pcs Eggs, large
200 ml Whole milk
4 tbsp Beef dripping or vegetable oil
0.5 tsp Sea salt
Instructions
Step by step
- 1
Whisk the flour, eggs, milk and salt until smooth. Rest the batter (or overnight in the fridge for the best lift).
- 2
Heat the oven to 230°C fan (450°F). Add a tablespoon of dripping to each of 8 muffin moulds and heat for until smoking.
- 3
Quickly pour the batter into the hot fat — it should hiss loudly.
- 4
Bake 20- without opening the door until risen and deep golden.
- 5
Serve immediately with gravy and the Sunday roast.
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