Yorkshire pudding
A batter of egg, flour and milk that puffs up in the oven and turns hollow and crisp. In Yorkshire it used to be served before the Sunday roast, with gravy, to fill people up.
Ingredients
- 140 g flour
- 4 eggs
- 200 ml milk
- Salt
- Dripping from the roast or sunflower oil
How to make it at home
- Whisk the eggs with the flour and salt and gradually add the milk until you have a smooth batter. Leave it to rest for 30 minutes.
- Put a teaspoon of fat in each hole of a muffin tin and heat in the oven at 230 °C until smoking.
- Take out the tin and quickly divide the batter between the holes, filling each halfway.
- Bake for 20 minutes without opening the door, until well risen and golden.
- Serve them straight away with the roast and gravy.
The trick: The fat has to be smoking when the batter goes in: that’s what makes them rise.