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Yorkshire Puddings Recipe
A traditional accompiment to roast beef. In past times, the meat might be cooked on a rack, and its juices drip over the puddings.
But if trying this method, you won’t get the ‘rise’ in your puddings expected by our modern generation.
This is mainly because the lower section of the oven is cooler – and the meat will shrink (and toughen-up) if cooked at too high a temperature.
Large individual versions are ideal as a support for left-over casseroles etc. Any leftovers freeze well, so double the quantity might be worth making.
Individual puddings, should, strictly-speaking be called Yorkshire Popovers.
- Suitable for Vegetarians
- Suitable for Vegans
For 4-6 helpings:
½ pint/300ml Pancake Batter – but made with 3 not 1 eggs, if you want a sure rise
1 oz/30gr Butter or Lard
Equipment needed: Individual baking tins, or a small roasting tray
1. Heat the oven to 210º/425ºF/Gas 7
2. Make the batter mixture, as instructed, but adding the extra egg – leave this to swell and settle – if you have time you can do the hours ahead.
3. Put a little of your chosen fat – butter or lard – into your chosen container/s, and put them in the oven, and heat them until the fat’s very hot – about 10 minutes.
4. Remove the tray/individual containers from the oven – closing the door to keep its temperature.
5. Quickly pour the batter mixture into the individual dishes or roasting tray, then return it to the oven.
6. Bake for about 20 minutes – or until golden and well risen.
If they sink a little, don’t worry – they will still taste good.
Leftover puddings freeze well.