Yorkshire Puddings (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
scant 1 cup flour (15 tablespoons) |
3/4 teaspoon salt |
1 egg |
1 1/4 cups milk |
1/4 cup lard |
Directions:
1. In a bowl sift flour and salt together. Make a well in the center and add the egg and 1/4 cup of milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter but being careful not to over-beat. (Batter should be the thickness of heavy cream.) Allow batter to rest for at least half an hour.
2. Preheat oven to 425 degrees F.
3. Place a teaspoon of lard in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins, and heat in the oven until very hot, about 5 minutes. Divide batter between wells and bake until risen, puffed and golden brown, 15 to 20 minutes. Serve immediately.
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