Such an easy recipe, the real key to success every time is in the method! This batter likes to be made around an hour before it is needed and left resting at room temperature, I have tried so many various methods with hit and miss results and since I found this one it has never let me down, I use this recipe for yorkshire puddings, toad in the hole and as a base for pancakes.
Prep time 5 minutes / Resting time 40 minutes / Cooking time 20 minutes
Ingredients
(makes 10)
200g free range organic eggs
200g plain whisked flour
200g room temperature full fat milk
pinch of sea salt and white pepper
10 tsp dripping
Take the eggs and with a balloon whisk beat in a large jug, add the whisked flour, whisked saves you having to sieve, it does the same job without the mess, whisk until you have a thick smooth mixture, add the milk, salt and pepper and gently whisk until completely incorporated, if you want to ensure no lumps at this stage you can strain through a sieve. Leave to rest on the side at room temperature for around 40 minutes.
about twenty minutes before you are ready to cook the yorkshires, pre-heat your oven to 200-220 degrees, when you are ready place a tsp of dripping in each batter tin and place in the oven to get really hot, now the next part is very important to ensure successfully high risen light and crispy yorkshire puddings.
When you are ready to add the batter to the tin, have the batter jug ready to hand, remove the batter tin from the oven as fast and safely as possible, remember hot fat, close the oven door quickly keeping all the heat in, pour in the batter in to the yorkshire tin again as fast as you can and gently without bashing the batter tin pop it back in the oven closing the door gently! Phew!
Under no circumstances can you open the oven door! If you do your yorkshire puddings will drop and become heavy batter puddings. If you have cranked your oven up to 220 degrees, after 5 minutes turn the heat to 200 degrees no lower, these gorgeous light crispy yorkshire puddings should be ready around 18-20 minutes later, you can tell without opening the oven door, you are looking for a medium light brown even colouring all over and twice the height of the tin.
You can use these as an alternative to bread, tear one open and layer in some medium rare beef and drizzle over some horseradish mixed with creme fraiche and some crispy fried onions.
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