Yorkshire Puddings

This is a relatively quick recipe if you don't include the chilling time.

It is a very rich recipe which I have adapted over the years.   It does need specific measurements and has to be eaten straight from the oven not that it would last any longer.  I adapt it to go in Toad in the Hole but it makes a wonderful accompaniment to Roast Beef or  a Beef Casserole.


8oz  Plain Flour

8 eggs  - I use large eggs 
1 pint milk 
dripping (good old fashioned dripping can still be bought at the supermarkets)



Weigh out the flour, you can make a well the middle but as we are adding so many eggs it will not make a big difference.





Add all the eggs and when they are all there begin to beat them in gently at first.  Hand beating is best till there are no lumps left.




Add the pint of milk  and mix again.   Cover this mixture and leave to chill for at least a couple of hours.  If I am extra organised overnight is best.

Before you cook the puddings melt the dripping in the dish on a very high heat.     The dripping needs to be totally melted     and piping hot when you add your mixture.


 
Give the mixture a final beat then pour into the baking dish.  Do not overfill the individual moulds,  a good tip is to fill them to 3/4 full.  They need the space to rise.



Cook them in a very hot oven for about 20 - 25 minutes depending on your oven,  turn the heat down to medium for the last 10 minutes.     If you can cook these in a solitary oven it helps but I have to plan my roasties to tie in with this so I don't keep opening and closing the door.

When you are ready to serve bring them out and eat immediately while they are light and fluffy.     Listen to the ooohs and aaahhs and watch them disappear from the plate quicker than you can serve them.

Add rosemary to the mix before chilling if you are going to serve with sausages in a toad in the hole or let me know what else you do to enhance this wonderful comforting accompaniment.

see what life is throwing at me in my other blog  Tiggy Hayes

 Tiggy