1 cup plain flour
1 cup milk
1 cup eggs (yes I said a cup of eggs keep cracking until the cup is full)
Duck fat or beef dripping
Salt and Pepper
1. In a clean bowl whisk the eggs, milk and flour together until smooth, don’t worry if there are a few lumps as it will not affect the puds, then season with salt and pepper and leave to stand for up to 12 hours.
2. Pre heat your oven to a hot 240c
3. Put ½ tsp of duck fat or dripping in the bottom of each of the muffin pans, don’t overload here as to much fat will give you soggy bottoms and your Yorkies won’t rise properly.
4. Put your pan in the oven and leave until the fat is smoking hot!! Quickly bring the pan out of the oven and fill ¾ full with the batter, which will sizzle in the hot fat and then return to the oven.
5. At this point, what ever you do, DON’T OPEN THE OVEN until the Yorkies have well risen and are golden brown then serve immediately
Note the best time to make your Yorkies is when your meat is resting, so that they can be served immediately that they come out of the oven.
In the olden days Yorkshire puddings were also served for dessert and filled with fruit, cream and custard. Also for something a bit different try putting some Garam Masala (Indian Spice Blend) into the batter mix and when done fill with your favorite curry!!