Yorkshire Puddings

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Yorkshire Puddings Ingredients

225 grams Plain Flour	300 mililiters Milk
4 Eggs beaten	100 grams Beef Dripping

Instructions for Yorkshire Puddings

Mix the flour and salt and sift them into a large mixing bowl.

Make a well and add the eggs, half the milk and beat everything until smooth and all the lumps have gone.

Whisk in the remaining milk.

Set batter aside and allow to rest for at least 30 minutes.

Preheat oven to 450?F/230?C/Gas 8.

Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke.

Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.

Bake immediately for approximately 10-15 minutes.

Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.

If you're making one large pudding and cutting it up, it will take 30-40 minutes.

They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter.

Main Ingredient: EggsCuisine: British

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