These insanely simple and easy Yorkshire puddings will turn out beautifully! The key is to let the batter rest as long as possible.
- 4 large, fresh eggs, measured in a jug
- Equal quantity milk to eggs
- Equal quantity all purpose/plain flour to eggs
- Pinch of salt
- 2 tablespoons lard, beef dripping or vegetable oil
Preparation time 15mins
Cooking time 65mins
Heat the oven to 450°F.
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.
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.
Place a pea-sized piece of lard, dripping or 1/2 teaspoon vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2-inch hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. 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.
Leave to cook until golden brown, about 20 minutes. Repeat the last step again until all the batter is used up.