Yorkshire Pudding

Yorkshire pudding recipes can be quite controversial. Everybody thinks theirs is the best one- and of course, think mine is too! add a little mustard for extra flavour, which works brilliantly with roast beef.

#YorkshireFare #YorkshirePudding

Serves: Makes 12 small or 6 large Yorkshire puddings

Prep Time: 10 minutes

Cooking Time: 25 minutes

Source: Great Food Made Simple, Lamona & John Topham CookBook, pg 84

Ingredients:

3 eggs

115g plain flour

275ml milk

1 dessert spoon English mustard powder

Beef dripping

Salt and pepper

Method:

1. Preheat the oven to 200°C/gas mark 6.

2. Sieve the flour and mustard powder into a large bowl. Beat the eggs in a separate bowl, then add to the flour and beat again, gradually adding the milk as you beat, Season with salt and pepper.

3. Put a Yorkshire pudding tray into the oven to heat. When it's hot, take it out and add about 1 tablespoon of beef dripping, sharing it between the cavities. Return it to the oven for several minutes, until the fat is smoking hot.

4. Carefully remove the tray from the oven. Then use a ladle to pour the batter mixture into each cavity, filling each one to two thirds. Return to the oven for 15-20 minutes, or until the puddings are well risen and golden. Serve immediately.