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.
There are a number of theories to how to cook your pud ranging from resting time, hot or cold batter, number of eggs to use, water or no water?!?! I certainly love my Yorkshire puddings and luckily for me Mrs Shack has done a hell of a lot of research and believe me has absolutely nailed it with this recipe.
RULE NO 1: Rest is best! Tried and tested ladies and gentlemen, resting the batter for at least 6 hours and overnight if you can will make an enormous difference to the rise and inside texture of your pud.
RULE NO 2: Use beef dripping! Not only does it give your puds a lovely rich beefy taste as opposed to the blandness of oil, but because the fat is more saturated the puddings are likely to have a nice crispy exterior as opposed to a limpness created by the oil.
RULE NO 3: Use a good helping of fat! Hell it's Sunday after all people, go crazy! Using a good helping of fat will help weigh down the centre to create a deep hollow which you can fill with gravy.
Them the rules, follow it along with the recipe below and be guaranteed to absolutely knock your guests socks off. Or just scoff them all yourself and have any leftovers the following day with jam...
This recipe is so full proof that we tested it out on the Traeger to see if the results would be the same as using the oven. I'm pleased to say they turned out fabulous and yet another barbecue triumph in the shack household!