Yorkshire Puddings

Submitted By:
wisey


Background Info:
This is a great recipe but do allow an additional 4-6 hours to leave the batter to rest before putting in the oven.

You could also use Goose Fat as a replacement for Duck Fat. No. of Servings:
6 Preparation time:
4hr(s) 10min(s) Course:
Other Cooking time:
30min(s) Cooking Instructions:
Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for four to six hours.

Pre-heat the oven to 220C / gas mark 7.

Fill the compartments of a 6 hole muffin tin with ½ a tbs of duck fat each then transfer to the oven and heat until the fat begins to smoke.

Give the batter a stir, then take tray out of oven and pour batter into centre of the compartments, but do not overfill and take care, as the oil may splatter.
Quickly transfer back to the top shelf of the oven.

Keep the oven door shut during the initial cooking time when the puddings are rising and setting. After 10-15 min it is important to lower the temperature gradually to 180C/ gas mark 4 so that the puddings do not scorch, but the batter continues to cook.

Cook for about 25-30 until they are well risen and golden. The puddings should be crisp on the outside but slightly soft on the inside.

1 user comment(s)

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Submitted by wisey @ 10:57am Thursday October 14, 2010
Sunday roast wouldn't be the same with out home made yorkshire puds.

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