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INGREDIENTS<\/strong><\/p>\n 4 Eggs (Large, Measured Into A Jug) METHOD<\/strong><\/p>\n 1 Heat the oven to the highest temperature possible, however, do not exceed 450 F\/230 C or the fat may burn. \nNTOES <\/p>\n
\n1 Cup Milk (Equal Quantity Of Milk To Your Measured Eggs)
\n1 Cup Flour (Equal Quantity Of All-Purpose Or Plain Flour To Measured Eggs)
\nPinch Of Salt
\n2 Tablespoons Lard (Or Beef Dripping Or Vegetable Oil)<\/p>\n
\n2 Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
\n3 Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump-free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.
\n4 Place a pea-sized piece of lard, dripping or 1\/2 teaspoon vegetable oil into your chosen Yorkshire pudding tin, or a 12-hole muffin tin and heat in the oven until the fat is smoking.
\n5 Give the batter another good whisk adding 2 tablespoons of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
\n6Leave to cook until golden brown – approximately 20 minutes. Repeat the last step again until all the batter is used up.<\/p>\n
\nThe secret to making Yorkshires, as they are fondly known, is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.
\nThe best fats to use are lard, dripping duck or goose fat. Some swear by vegetable oil, but this can make them greasy if not used sparingly.<\/p>\n