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Yorkshire Pudding

Okay, let the battle commence!  How many people will have an alternative method or recipe for these Yorkshire staples. 

Yorkies

  • 100g/4oz plain flour
  • 2 large British Lion eggs
  • 200ml/7fl oz semi-skimmed milk and water mixed
  • Vegetable oil, lard or, even better, use beef dripping   Tongue out
  • Pinch of salt
  • makes 12 pudds
  •  

1. Sift the flour and salt together in a large bowl. Add the eggs and a quarter of the milk, then bring the mixture together with a whisk until it is thick and lump free

 

2. Gradually whisk in the remaining milk, beating well between additions to make a smooth batter. Pour the mixture into a jug and leave to rest for at least 15mins. If time allows make the mixture a couple of hours before you require it, storing it in the fridge

 

3. Preheat the oven to 220C/Fan 200C/425F/Gas Mark 7. Take a 12 hole patty tim and place it on a baking tray. Add a knob of fat into each hole and place in the oven to heat

 

4. When the oven is hot enough (ie, the fat is smoking) remove the tray from the oven and pop it over a hob ring on low heat)

 

5  Divide the batter quickly between each of the holes, aiming for the centre of the hot oil for an even rise. Return the tray to the oven and bake for 20mins or until golden and risen. Serve hot

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