Yorkshire Puddings

Name: Yorkshire Puddings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 7/8 cup flour; 1/2 teaspoon salt; 1/2 cup milk, at room temperature; 2 eggs; 1/2 cup water, at room temperature; lard, to suit

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Recipe by John DOH

Those wonderful "shells" that accompany a good roast of beef, and you can pour gravy into! Easy to do, in a muffin tin, this one's older than I am, and I'm 51 tomorrow!

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READY IN: 50mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

⁷⁄₈

cup flour
¹⁄₂

teaspoon salt
¹⁄₂

cup milk, at room temperature
2

eggs
¹⁄₂

cup water, at room temperature
lard, to suit

DIRECTIONS

Flour and salt in a large bowl --.
Make a "well in the dry ingredients, and add the "warm" milk.
Stir thoroughly.
Beat the eggs separately and add to batter.
Add the warmed water.
Beat this with a beater until large bubbles rise to the surface -- then allow to "rest" for an hour --.
Beat again after resting --.
Melt lard to 1/4" depth (6mm) in each muffin holder at preheated 400 degree oven, then pour in batter in each cup to 5/8" (15 mm) depth (very quickly!) and cook at 400°F for 20 minutes --.
Lard will make them taste best, but butter or just about any other oil will also work, will beef fat, which is smokey but superb in flavour.
ENJOY!

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