This recipe comes from a card I received when I visited the Marylebone uber-butcher, The Ginger Pig. What they don’t know about beef isn’t worth knowing, so it follows that their yorkie puds will be awesome…
Ingredients - makes loads - 10-12 easily
- Set the oven to 220°C
- Add the dripping to whatever container you’re using – experiment with different containers, deep muffin tins produce tall skinny ones that are quite fun, or a simple small roasting tin is fine for a giant yorkie you can cut up once cooked.
- Put the pan into the hot oven and give it 5-10 minutes to get hot.
- Mix the sifted flour, salt and eggs in a bowl, then gradually add the milky water mix whilst whisking. Keep whisking until you have a smooth batter
- Pour the batter into your tray and get it back int the oven as quick as possible, bake for 20 mins or until golden and crunchy