PERFECT ENGLISH YORKSHIRE PUDDINGS
In England you can't have roast beef and not have Yorkshire Puddings with it. For years i struggled to get them to rise properly and be all crisp on the outside and luscious on the inside.
Provided by Clare Chambers
Categories Other Side Dishes
Time 20m
Number Of Ingredients 4
Steps:
- 1. Pre-heat oven to 240C. Prepare a 12 hole muffin tin by placing about a teaspoon of goose fat into the bottom of each tin and then place in the oven for about 15 minutes.
- 2. To make the batter. Place the flour in a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mixture is lump free.
- 3. Pour the batter into a jug. Remove the hot muffin tin from the oven. Carefully and evenly pour the batter into the muffin tins and place the tin back in the oven.
- 4. Cook for 15 minutes until the puddings have puffed up and browned. Serve immediately.
- 5. Once cooled any spares can be frozen for up to a month or you can have them for tea with warmed syrup poured over them.
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