If you’re in Yorkshire, and serving a roast dinner, then a high quality Yorkshire pudding is the second thing (after pork crackling!) that you’ll be judged on. Here’s a recipe to help you.
225g plain flour
1 teaspoon salt
1/2 teaspoon white pepper
Cooking Time: 20 minutes, with some waiting time.
Makes 12 puddings
1. Beat the eggs - do this gently, until the eggs have the consistency of light glue.
2. Sift the flour, pepper and salt in to a large bowl and add the beaten eggs and half the milk.
3. Whisk until it resembles wallpaper paste (very smooth), then add the rest of the milk and again whisk till smooth.
4. Let it rest for 30 minutes (you can speed this up by placing it in the fridge for 10 minutes).
5. Put a muffin tray with 1/2 teaspoon of beef dripping in each cup in the oven at the highest possible temperature (normally 270 C). Wait until the oven reaches the maximum temperature.
6. Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each cup).
7. Place the tray back in the oven and reduce the temperature immediately to 230 C / Gas 7.
8. Bake for 20 minutes.
Serve with gravy and a roast dinner on the side!