Ingredients:
225g plain flour
Eight free-range eggs
600ml milk
55g beef dripping
Method:
Put the flour and a little salt, and pepper in a bowl. Add the eggs and mix using a whisk or fork until you have a smooth paste. Gradually pour in the milk, mixing slowly to prevent lumps from forming.
Cover the bowl with clingfilm and chill in the fridge overnight. The recipe notes added: “Resting the Yorkshire pudding batter is important as it allows the gluten in the flour to relax.
“This means it will be more stretchy when it’s time to cook the puddings, and you will see them rise beautifully in the oven.”
Preheat the oven to 220°C/200°C Fan before putting a little of the dripping in the holes of three four-hole Yorkshire pudding tins. Put the tins in the oven until hot.
Remove from the oven and quickly add the batter. Each hole should be about half full. Return to the oven and cook for 20 to 25 minutes.
Very briefly open the door to let any steam escape. Turn the oven down to 190°C/170°C Fan and cook for a further 10 minutes until crisp to set the shape of the Yorkshire puddings.
Remove from the oven and serve immediately with your roast dinner.
