John’s Yorkshire Puddings are legendary. Family and friends get REALLY excited when they come to us for a Sunday Roast. John cooks the lot and it is unquestionably in a league of its own! Every element of the meal is wonderful however the Yorkshires and his gravy are simply spectacular! I’ve met many people who reckon they can’t make decent Yorkshire Puddings – try this recipe – it will transform your Sunday Lunch!
Serves: this recipe makes one large Yorkshire Pudding and 12 tiddlers. I can’t tell you how many they serve – they get demolished whether there’s 6 of us, 8 or 10!!!
1 x 20cm round baking tin and 1 x 12-hole muffin tin
Fat from top of gravy stock from the previous week’s Roast Dinner or goose fat or lard
270g plain flour
4 large eggs
275ml full fat milk and 200ml water (in same jug)
Salt and pepper to taste
2 heaped tablespoons suet
What to do…
Preheat your oven to 220°c / 425°f / gas 7. I have assumed you are using the same oven to roast your meat (we have 2 chickens).
Ideally, you will have a jug of stock from the previous week’s roast dinner and topping this will be a layer of fat. Scoop off the fat and put in half tsp in the bottom of the individual moulds and two dessertspoons in the ‘family-sized’ mould. (The stock should be used as the base for this week’s gravy, excluding any remaining fat).
If you’re starting from scratch, do the same with either goose fat or lard.
Sift the flour into the bowl of a standalone electric mixer. (If you don’t have one, use a roomy bowl with an electric handheld whisk) Make a well and break in the eggs. Whisk slowly. Whilst whisking, gradually pour in the milk and water. Turn the speed up to medium and whisk for 2 minutes. Switch mixer off. Using a spatula, loosen any stuck flour from the sides or bottom. Season to taste. Mix at medium speed for a further two minutes. Leave to rest until cooking time.
Pop your baking tray and muffin tin into the oven and heat until the fat is smokin’ hot!
Sprinkle the suet into the batter and give it a quick whizz. Ladle the mixture into the your hot baking tray and muffin tin. Pop them both into the oven and cook for around 20 minutes or until golden brown. Watch those babies rise!!!!!!
Serve with your roast dinner – we don’t follow convention – Yorkshire Puddings are served with chicken, beef, suet puddings……pretty much everything!
John who in turn, tweaked Delia Smith’s recipe
They are easy so don’t be hesitant – given them a go!