Perfect Yorkshires

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…

[alert type=”muted” close=”false” heading=”Ingredients – makes loads – 10-12 easily”] [icon_list] [icon_list_item type=”check”] Beef dripping (from your roast, or you can buy jars these days)[/icon_list_item] [icon_list_item type=”check”] 200g plain flour[/icon_list_item] [icon_list_item type=”check”] A big pinch of salt[/icon_list_item] [icon_list_item type=”check”] 3 eggs[/icon_list_item] [icon_list_item type=”check”] 175ml milk mixed with 130ml cold water [/icon_list_item] [/icon_list] [/alert]

Method

1. Set the oven to 220°C
2. 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.
3. Put the pan into the hot oven and give it 5-10 minutes to get hot.
4. 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
5. 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

[alert type=”info” close=”false” heading=”Consider this…”] [icon_list] [icon_list_item type=”lightbulb-o”] Use this recipe in the bottom of a small roasting pan with some sliced onion and partially cooked sausages for a lovely toad-in-the-hole [/icon_list_item] [/icon_list] [/alert]