Yorkshire pudding is a traditional English food, not at all like the American dessert pudding. It is somewhat similar to a biscuit or roll, and is traditionally served with meat and gravy.
125 g or 4 ½ oz all-purpose flour
2 medium eggs
300 ml or 10 fl oz whole milk
sea salt and freshly ground black pepper
4 tbsp goose fat, beef drippings or lard (you can also use refined coconut oil or shortening)
- Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time. Whisk to a smooth batter, then season with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot.
- Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 15-20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately.