Yorkshire Pudding
Photo: stef yau from Seattle, USA, CC BY 2.0
Yorkshire pudding is a puffed, crisp-edged batter baked in sizzling fat, traditionally served with a roast beef dinner. The recipe needs only flour, eggs and milk, so the result depends on technique. Rest the batter in the fridge, get the oil as hot as the oven allows, and keep the door closed while they rise. Families across Yorkshire and the rest of Britain each have their own version, and this one is a sound starting point.
Instructions
Heat the oven to 230°C (210°C convection). Put a thin layer of sunflower oil or meat drippings in each hole of your tin, then set the tin in the oven so the fat gets very hot.
Sieve the flour into a bowl and beat in the eggs until the mixture is smooth. Add the milk a little at a time, beating after each addition, until the batter is fully combined.
Season with the salt and pepper, and stir in any of the optional herbs, mustard powder or red onion you want to use. Pour the batter into a jug and, for the best rise, rest it in the fridge for 1 hour.
Working quickly and carefully, take the hot tin out of the oven and pour the batter evenly into the holes. If you want to check the fat is hot enough, drop in a little batter first and see whether it puffs up straight away.
Return the tin to the oven and leave it alone for 20 to 25 minutes, until the puddings are risen and deep golden brown. Keep the oven door shut while they cook, because opening it can make them sink.
Serve straight away. Once cooled, the puddings can be frozen for up to 1 month.
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