I’ve always run scared of the Yorkshire pudding, telling myself it was the domain of the seasoned cook, preferring instead to rely on Aunt Bessie. But when I got a great recipe book, ‘Canteen’ as a present and saw Yorkshire puddings in there, I thought I should give it a try. And, guess what, perfect Yorkshire puddings were mine. Now I can rustle them up mid-week, no problem.

I’ve always run scared of the Yorkshire pudding, telling myself it was the domain of the seasoned cook, preferring instead to rely on Aunt Bessie. But when I got a great recipe book, ‘Canteen’ as a present and saw Yorkshire puddings in there, I thought I should give it a try. And, guess what, perfect Yorkshire puddings were mine. Now I can rustle them up mid-week, no problem.

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Yorkshire Puddings
Makes 12 to serve 6 (or to serve 3 if you live in my house)

Ingredients
100g plain white flour
1/2 tsp salt
3 medium eggs
400 – 500ml milk
Beef dripping (if you are making roast beef, but you can use duck fat, or vegetable oil)

Method
Put the flour in a bowl with the salt. Crack the eggs and beat them in, then slowly add the milk, beating until smooth. The batter should have the consistency of single cream, so add as much of the milk as needed to achieve this. Keep in the fridge until ready to cook.

Preheat the oven to 215°C. Put a spoonful of beef dripping/oil in each of 12 medium Yorkshire pudding tins (or I use a muffin tin). Place in the oven to heat for about 5 minutes or until the fat is smoking.

Ladle or pour the batter into the tins, to fill them three-quarters full. Bake for 15-18 minutes until puffed and golden brown. Serve hot.

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Yum! The book also has lots of traditional British fare and it’s beautifully designed (which is what first caught my attention) – it’s a great present or treat to yourself.
Txx

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