Yorkshire Pudding
750g Flour (Preferably Bread)
20 Eggs
1L Milk
1/2 LB Butter
20 Eggs
1L Milk
1/2 LB Butter
- Preheat oven to 450°F.
- Mix the flour and the eggs with a fork until smooth.
- Slowly add the milk to the batter. Whisk until smooth and free of lumps. Do not over whisk.
- Let batter rest at room temperature at least 30 minutes.
- Whisk the batter again with 2 tablespoons of cold water and pour into jugs.
- Place 1/2 - 1 tsp butter (or fat of your choice, I like to use bacon fat/drippings for added flavour, but watch out for saltiness) in each muffin cup.
- Place the muffin pan in the oven for 3-4 minutes, until the butter or fat is smoking.
- Carefully remove the pan from the oven and quickly pour the batter into the cups about 1/2 full or just under.
- Place in oven for 8 minutes at 450°F, then 7 minutes at 350°F.
- Remove the pan from oven and carefully remove the Yorkshires from the pan onto a cooling pan.
*Yields approximately 60 Yorkshires.*
