Yorkshire Pudding

I always wanted to make Yorkshire pudding eversince i come across of the recepi in a cookbook. Eventhough the name suggests a pudding but Yorkshire pudding is definitely not a jelly like pudding instead its soft and fluffy dish made of roast drippings. This famous British side dish usually served along a roast and goes well with any roast gravy.

You have to work fast when preparing Yorkshire pudding..the key to the perfect pudding is the smoking hot drippings which make the pudding pop up while baking. You can substitute roast drippings with melted butter or vegetable oil. I love the richness and lightness of the pudding and will definitely making it again.

Ingredients

1 cup all purpose flour
2 large eggs,room temperature
1/2 + 1/2 cup full fat milk
1/2 tsp salt
1/4 cup roast drippings/melted butter


Methods

In a bowl whisk egg and 1/2 cup milk till combined.

In a large bowl, combine combine flour and salt. Add the egg mixture and whisk well till no lumps.

Cover the mixture with cling wrap and rest the batter for 1-2 hours.

Preheat oven at 425'F or 'C. Pour 1 tbsp of melted butter/roast drippings into a 12 cup muffin pan and place the pan in the oven until its smoking hot approximately 4-5 minutes.

Add the remaining 1/2 cup cold milk into the batter and whisk well. Remove the pan from the oven and quickly pour the batter evenly to the muffin holes.

Place the pan into the oven and bake for 20-25 minutes,

Remove from oven and serve immediately as a side for your roast

Notes

• The muffin pan should be smoking hot and once you pour the batter it should sizzle.