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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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We used to buy the mixes until my daughter came across this recipe. Now its a MUST MAKE whenever we cook roast beef! Well oiled tins prevent the puddings from sticking so avoid washing them if possible - just scrape off with a dry brush. I have old muffin tins that I use for Yorkshires only. For another variation & more secrets of success , take a look at my other Yorkshire Pudding With Herbs - Yorkshire Puddings With Herbs! Ingredients:
1/2 cup all-purpose flour |
2 eggs, beaten |
1 cup milk |
1 dash salt |
1 dash pepper |
Directions:
1. Put flour in a medium sized bowl & make a well in the center.
2. Add eggs and mix with a wire whisk.
3. Pour milk in VERY slowly and keep that whisk going so you get a smooth batter.
4. If you get lumps, pour through a sieve.
5. Season with salt & pepper.
6. Leave batter at room temperature for at least 30 minutes.
7. While you are waiting, preheat the oven to 425 degrees F.
8. Put about 1 tbsp of lard into muffin tins.
9. You can use oil but lard is better.
10. Place muffin tins into the top part of the oven until the lard starts smoking.
11. Watch them & don't be tempted to remove then too soon.
12. Divide the batter among 8 cups of the muffin tins and put back into the oven for 15-30 minutes (all depends on your oven).
13. Just keep an eye on them & note the cooking time so you'll know the next time that you make these.
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