Idiot-Proof Yorkshire Puddings

photo by JustJanS



- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 cup plain flour
- 1 cup beaten egg
- 1 cup milk
- lard or oil
directions
- Mix together the flour, eggs and milk, until well combined. Cover and leave in the fridge for as long as possible-24 hours is good, 60 minutes minimum.
- Melt blobs of lard/dripping or oil in pudding tin holes-enough that when its melted it comes up the side of the hole about 1/2cm.Remember lard has a higher smoke point than oil, and dripping more than lard, and in this case the hotter you can go, the better.
- Heat the pan in a HOT oven, until oil/lard or dripping is smoking hot. If need be, heat the pan over a flame over the stove to get it smoking.
- Remove batter from the fridge and mix quickly, pour into pudding holes. It should sizzle immediately.
- Place tray in hot oven and do not open the door. Four large puddings take about 20-25 minutes.
- NB-you can eat these cold with jam too!
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Reviews
-
Noo, I made these tonight for Russ and I and they were sensational!! I used 1 egg=1/4 cup and went from there. I made 3 and had to use oil. I was torn between using a splodge or a splash (of oil) but went with the splash (as opposed to the blob of lard) and that measurement worked perfectly for me ;-) I wasn't going to photograph them due to your lovely photo, but they looked too good not to! I made these in a half cup muffin tins and cooked them for 15 minutes.
RECIPE SUBMITTED BY
Noo8820
Adelaide, 0
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