As a proud Yorkshire woman many years ago I realised I had a huge failing, I couldn’t make a decent Yorkshire Pudding. I had tried so many recipes in so many books but each time they just weren’t good enough.
Of course I was comparing them to my Mum’s and my Gran’s and mine just weren’t up to scratch. They had both loyally followed the Bero book which I remember being well thumbed and floury so that is where I started.
In a casual conversation with my Mother in Law the subject of Yorkshire Puddings cropped up and my pride was saved. She gave me Grandad Moss’ age old fool proof recipe which I had to follow to the letter. Low and behold on the first try I had perfect Yorkshire Puddings and have never failed since. Grandad Moss made them every Sunday for most of his life so it is a very traditional simple recipe.
Yorkshire Puddings (makes 12 small puds)
110g plain flour
2 large eggs
280ml milk
pinch of salt
lard
Sieve flour & salt into a medium bowl
Add both eggs and a splash of milk
Beat into a smooth paste
Slowly add the rest of the milk and whisk vigorously
Leave to rest at room temperature for about an hour
Pre heat a fan oven to 190c
In a 12 hole deep heavy muffin tin drop a small amount of lard into each hole
Put into oven for 10-15 minutes to heat the lard
Take out of the oven, put on the hob top, turn on the heat underneath and heat until the lard smokes.
Whilst the lard is heating up on the hob whisk the batter until it is frothy
Turn off the heat and pour batter evenly into all the holes
Put in the oven and cook for 30-40 minutes (don’t open the door for the first 25 mins)
Your Yorkshire puddings should have risen beautifully, be crisp and golden.
What I have learnt is that the fat must be smoking, the batter at room temperature and the oven hot.
