Best Yorkshire Pudding Recipe...ever!
I'm fully aware I'm getting a bit 'Good Housekeeping' with this one. But with Easter coming up, I figured I wouldn't be the only person hosting a Roast lamb lunch. To my mind, a Yorkshire Pud should adorn the plate of any good roast dinner otherwise it's just rude.
I've had varied success with homemade Yorkshire Puds, but this one is fool proof. If you can't make impressive, tasty, well risen puds with this recipe, then step away from the roast dinner!
Ingredients: (Makes 12)
225g Plain Flour
1 teaspoon salt
1/2 teaspoon white pepper (ground black pepper will do)
4 eggs beaten (see important tip)
Important tip! Whisk the eggs very softly for only a few seconds until they resemble snot! (Trust me, it works)
Sift flour, salt and pepper into a bowl. Add the beaten eggs and half the milk. Whisk until it resembles a smooth wallpaper paste. Add the rest of the milk and whisk until very smooth. Rest the batter for 30 mins (or 10 mins in the fridge).
Heat your oven to the highest possible temperature. Put 1/2 a teaspoon of dripping/lard into each hole of a muffin tray. Place in the hot oven until it clicks back up to temperature.
Carefully pour the batter into each hole to about 1/2 way up and immediately place back in the oven. Reduce the heat to 230 C (Gas mark 7) for 20 mins.
And tadah! Check out your puds!
This is not a recipe of my making. All credit goes to a Chris Blackburn who has won well deserved awards with these fine puds. Loving your work Chris!