Sunday lunch - at the heart of every traditional Sunday is a roast; particularly on a wintery day. Chicken, pork, lamb and (surely best of all) beef. And no roast beef dinner can be complete with Yorkshire Puddings. Of course, these days brands such as the redoubtable Aunt Bessie mean that perfectly nice yorkshire puddings are available from your freezer, ready in mins. But whilst nice, they ain't GREAT are they. The definition of great can also vary from family to family. The best Yorkshire puds in my family were from my late aunt. Light, hollow, crispy on the outside - stupendous. Here is her recipe:
Yorkshire Pudding
INGREDIENTS
70g self raising flour
2 medium eggs
50ml water
50ml milk
Salt
Pepper
Beef dripping or lard (for cooking)
METHOD
- Put the flour into bowl and beat in the eggs until smooth.
- Gradually add the milk/water and beat until lump-free
- Season
- Pour the batter into a jug and leave to stand for at least one hour (overnight better)
- Heat oven to gas 8.
- Put small pieces of dripping into 4-hole Yorkshire pudding tin or a 6-hole non-stick muffin tin and place in the oven to melt to smoking point.
- Take the hot tins from the oven
- Pour batter into tins.
- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. This means DO NOT OPEN OVEN DOOR FOR ANY REASON. REALLY.
- Serve immediately
If there are any left over you can freeze. As if.
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