If you're looking for an easy way to make fluffy, well risen Yorkshire puddings, try the original, award winning recipe by Christopher Blackburn, UK Yorkshire Pudding Champion
Ingredients
225g Plain Flour
4 Eggs
300ml Milk
1 tsp Salt
Method
Sift Flour and Salt in to a large bowl and add the beaten eggs* and half the milk, whisk until it resembles wall paper paste (needs to be very smooth) add the rest of the Milk and again whisk to form the batter, let it rest for 30 mins, this can be speeded up by placing it in the fridge for 10 mins.
Put a muffin tray with ½ tsp of beef dripping in each hole in the oven at the highest possible temperature (normally 270) until your hear the oven click and reach temperature. Remove the muffin tray and pour in your batter (about ½ to ¾ way up each hole) place back in oven and reduce temp immediately to 230 (bake for 20 mins)
*Tip, when you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds!! The eggs forms the Glue that make them rise and stay together!!
National Yorkshire Pudding Day is the first Sunday of February.
Please visit www.yorkshirepudd.co.uk for more details on the day and some great alternative Yorkshire Pudding recipes (it’s not just the perfect accompaniment for the roast dinner)
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