To me, the Yorkshire puddings are a delight of British cuisine. A roast dinner isn’t complete without one or two. Funnily, there was a debate at my husband’s office, where all participants were British, whether Yorkshire puddings should or should not be part of a Christmas meal. From an outsider’s view, Christmas meal, too, is a roast dinner, and it’s therefore crucial that it’s included.
2 large eggs
equal quantity of milk to eggs
pinch of salt
equal quantity of plain flour to eggs
vegetable oil / lard
1. Whisk the eggs, milk and salt together, and let stand for 10 minutes.
2. Add the flour, and let rest for at least 30 minutes.
3. Heat oven to 210°C / 410°F. Place the oil or lard in tins and heat in the oven for 5 minutes.
4. Give the batter another good whisk, adding 1 tbsp of cold water. Fill 1/3 tins, and bake for 15-20 minutes.