YORKSHIRE PUDDINGS

Flour, milk and eggs… Such simple ingredients can make or break a roast dinner with the perfect pud being light and fluffy with a touch of crunch.

Our top tip for yorkshire greatness is to cook them first before any of the rest of your roast and reheat them slightly later… this will prevent the dreaded deflate from opening the oven door to check on your spuds!

INGREDIENTS

  • 200g plain flour
  • 3 eggs
  • 300ml milk
  • Salt and pepper 
  • 4 tbsp beef dripping

INSTRUCTIONS

  1. preheat the grill to 200°c.  Set up for two zone cooking.
  2. Add the flour, salt and pepper into a mixing bowl then crack in the eggs one by one whisking in-between.  
  3. Add the milk and whisk until a smooth batter.
  4. Add beef dripping to a 12 hole Yorkshire pudding tray and place into the grill until hot.  
  5. Fill the individual holes until three quarters full.
  6. Place the tray into the on indirect heat and allow at least 20 minutes before sneaking a peak to allow the batter to rise.  Remove from the grill when tall and golden and place aside to reheat later.