Making Yorkshire puddings is one of the most debated subjects in British cooking, and everyone has the secret method to make them rise. Most will agree that getting the fat really hot, sifting the flour, and resting the batter first all help. Good luck, and don’t give up the first try, even the experts have disasters!
4 large, fresh eggs, measured into a jug
Equal quantity of milk to your measured eggs
Equal quantity of all purpose/plain flour to measured eggs
Pinch of salt
2 tbsp lard, beef dripping or vegetable oil
1. Heat the oven to the highest temperature possible, however, do not exceed 230°C / 450°F or the fat may burn.
2. Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
3. Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
4. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.
5. Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin or a 4 x 2″/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
6. Leave to cook until risen and golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.