About this recipe:
Yorkshire pudding, traditionally served as part of a Sunday roast lunch, is also delicious with jam and custard. You can make individual puddings in muffin or Yorkshire pudding trays, or in a large oven tray, possibly one already in use for cooking the roast. For best results, pre-heating your metal tray is important and a very hot oven is essential. Left over individual puddings freeze well. Yorkshire pudding is also the basis for Toad in the Hole.
12-hole muffin tray or large baking tray and large mixing bowl
75g lard or dripping
200g Doves Farm Organic Plain White Flour
pinch of salt
220°C, Fan 200°C, 425°F, Gas 7
- Pre-heat the oven.
- Divide the lard or dripping between the holes of your muffin tray or put it into a large baking tray.
- Put the flour and salt into a large mixing bowl or jug and stir them together.
- Break the eggs into the bowl, add the milk and beat into a smooth batter.
- Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.
- Put your prepared baking tray into the oven until the fat is very hot and bubbling.
- Carefully remove the tray from the oven. Stir the batter and pour it into your baking tray.
- Return the baking tray to the oven and bake smaller puddings for 25-30 minutes, larger ones for up to 50 minutes depending on your preference for softness or crispness of the pudding.