Yorkshire Puddings

Originally eaten as a starter before your roast so you wouldn't need to eat as much of the meat (the more expensive part). Yorkshire puddings are now a staple on the plate alongside your meat with lashings of gravy!

This recipe is our own family recipe:

 Ingredients (makes 12)

• 3 heaped tablespoons plain flour
• 3 eggs
• Milk (to make a single cream consistency)
• 1/4 teaspoon salt
• Lard or beef dripping (enough for a little fingernail amount in each tin)

Method

1. Preheat your oven to as hot as it will go (about 220 degrees).
2. Put the lard/ beef dripping into each of the 12 holes in your small bun tray.
3. Put the tray into the oven- you want the oil to be smoking hot.
4. Batter: Put the flour and eggs into a bowl, and whisk them together with a balloon whisk.
5. Gradually add the milk, whisking as you go until the batter is smooth and a single cream consistency. Tip the batter into a pouring jug.
6. Carefully remove the tin from the oven (make sure the oil is nice and hot), and carefully pour the batter into the 12 holes.
7. Return the tray to the oven and cook on full heat for 15 minutes. Reduce to 200 degrees and cook for a further 5 minutes.
8. Remove from the oven and serve immediately. Alternatively, they can be cooled down and frozen for 1 month.

Top Tip: You can also make the batter a little earlier in the day, and leave it sitting in the fridge until you are ready to use it.