How to make Yorkshire Pudding

Quintessentially Sunday are Yorkshire Puds! Whether you like to make one big one or lots of little ones every British cook seems to have their own recipe for how to make Yorkshire Pudding. Though sadly in recent times people seem to buy those repulsive frozen ones, may as well eat the box they come in. Making Yorkshires doesn’t take many minutes, so no need to eat cardboard.

Some people, so I hear, eat them with jam, but think I’ll stick to gravy and spuds. Mind you, my mum used to make a thing called ‘Apple Batter’ which was sliced apples with a load of sugar and Yorkshire pud batter – very slowly cooked until you got this sticky, appley, yorkshire puddy afters. OMG it was bloody amazing. I’ll add the recipe soon, I need to ask my bro about it first.
Makes: 12 • Prep time: 5 mins • Cook time: 15 mins • Easy 
I’ve been making this recipe for so long that I only know it in pints and ounces so you’ll have to go old-school!
  • half a pint of whole milk
  • 4oz plain flour
  • 3 free range organic eggs
  • pinch of sea salt
  • goose fat or lard (or veg oil if yr veggie – not olive oil please, Yorkshire people would deffo not agree with that)
Heat the oven to its highest setting, you want HOT as HOT!

Whisk everything together then leave to stand for 30-60 mins (you don’t have to but if you have time, do).

Put a level teaspoon of goose fat or lard into each hole of a heavy muffin tin and place in the oven til it’s spitting hot. Have your batter ready then remove the tray from the oven and close the door so as not to lose any heat.

Working very very quickly pour the batter into each hole dividing it equally. It should sizzle.

Place the tray back in the oven on a middle shelf with enough room for a good rise!

Bake for roughly 15 mins. Don’t open the door until you think they’re ready, then just a little bit in case you have to close it again (this is unless you can still see through your oven window – which I can’t).

Serve straight away.
Nutrition info
Well they have eggs :-)

Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls. Then there's the milk. Milk contains a variety of important nutrients including protein, calcium, potassium, phosphorus and iodine, as well as the vitamins B2 and B12. These help to maintain healthy bones, teeth and cell membranes, improve energy metabolism, brain and nerve signals, aid thyroid function, encourage healthy skin, boost immunity and help with red blood cell production.

So, who knew - 'how to make Yorkshire Puddings' throws up all this info about their goodness ;-)

Make every day this delicious, get a weekly eatnaturally plan!

You’ll not get any quotes from me pal, I’ll tell ya that for nowt!
Bloke in Yorkshire pub
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