Yorkshire Pudding
Ingredients
- 4 large eggs, measured in a jug
- milk, equal quantity to eggs
- flour, equal quantity to eggs
- pinch of salt
- 2 teaspoons lard, vegetable oil or beef dripping
Method
- Heat the oven to 230 degrees Celcius, or the highest your oven goes to
- Pour eggs and milk into a mixing bowl; add the pinch of salt
- Whisk thoroughly with an electric beater or whisk; leave for 10 minutes
- Sieve the flour over the milk mixture; whisk in
- Pour the batter through a fine sieve if lumpy
- Leave the batter to rest for at least 30 minutes
- Place half a teaspoon of fat into a 12-hole metal muffin tin
- Heat until the fat is smoking
- Add 2 teaspoons of water to the batter and whisk in
- Pour each hole about 1/3 full
- Cook for about 20 minutes until puffed and brown