Yorkshire Pudding Recipe
* Equal quantity of all purpose/plain flour to eggs
* 4 fresh eggs, measured in a jug
* 2 tbsp lard, beef dripping or vegetable oil
* Pinch of salt
* Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
* 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 ½tsp vegetable oil in a Yorkshire pudding tin (4 x 2″/5cm 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 tbsps 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 approx 20 minutes. Repeat the last step again until all the batter is used up.