Whether you prefer individual Yorkshire puddings or to have your batter surrounding your sausages in a Toad-in-the-Hole recipe, this recipe is extremely hard to beat.
(Makes 12 individual Yorkshire Puddings)
250g plain flour
300ml whole milk
A little lard.
Sift the flour and salt into a large bowl.
In a separate bowl lightly whisk the eggs. Add the milk and water and continue to whisk together.
Slowly mix the liquid ingredients into the dry, whisking as you go to make a smooth batter.
Allow to rest for at least an hour. You can pop it in the fridge to do so.
Crank the oven up as high as it will go and heat up.
Put half a teaspoon of lard in each muffin hole and place in oven for at least ten minutes. You want the fat to be extremely hot so that the batter sizzles when it makes contact.
Remove the batter from fridge and stir through. Pour in the batter filling the muffin tin holes halfway or so.
Put into the oven and reduce the heat immediately to 220°C/428°F/Gas Mark 7 and bake for 20 minutes.
Yorkshire Puddings aren’t the only thing that Yorkshire is famous for. Between November 2013 and March 2014 the Yorkshire Sculpture Park plays host to an exclusive series of evenings of food and music from all around the world. Why not book an evening of fine food and entertainment and enjoy an entertaining break away with the family that everyone will enjoy?