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Yorkshire Puddings

Yorkshires are usually popular with the whole family and really complete a Sunday roast! This recipe has never failed me. Just make sure that the oil is really hot when you pour in the batter.

  1. Mix the beaten egg with the milk.
  2. Put the flour and salt into a bowl and gradually beat in the milk and egg mixture. The resulting batter should have the consistency of single cream. Leave to stand in the fridge for half an hour. This is not essential if you are short of time.
  3. Add a teaspoon of fat to each hole of a 12 bun tray. I use rendered pork fat but beef dripping or vegetable oil work just as well.
  4. Place the tray into a hot oven (preheated to Gas 7 / 220 C) and heat until the fat is smoking hot. Remove from the oven and very carefully pour the batter into the 12 holes, dividing it evenly.
  5. Return the tray to the oven and cook for 20 - 25 minutes or until well risen and golden brown.
  6. Remove from the tray and, if not using immediately, allow the Yorkshires to cool on a wire rack.

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