Yorkshire Pudding
Yorkshire pudding has been part of British cooking since at least the 18th century, traditionally served as a starter with gravy to fill diners up before the more expensive meat course.
A classic British side of crisp, puffed-up batter, traditionally baked in very hot fat until dramatically risen — an essential companion to a Sunday roast.
Ingredients
Method
Whisk flour, eggs, milk and salt into a smooth batter, and rest for at least 30 minutes.
Heat a little oil or dripping in a muffin tin in a very hot oven until smoking.
Carefully pour the batter into the hot tins, filling each about halfway.
Bake at 220C for 20-25 minutes without opening the oven door, until dramatically puffed and golden.
The fat must be genuinely smoking hot before the batter goes in — this is what makes the puddings rise so dramatically.
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