Elaine Lemm demonstrates how to make the traditional British dish, yorkshire pudding. This video recipe goes through all the necessary steps for preparing yorkshire pudding.
Yorkshire puddings are part of the British national dish of roast beef and Yorkshire puddings. However they are very good with any roast meat and also make a delicious starter dish on their on their own with a little gravy. Many people say it's very difficult to make Yorkshire puddings not so and today I'm going to show you how to make perfect Yorkshire puddings every time.
* measuring jug
* electric whisk
* 12-hole muffin tin
* fresh eggs
* all purpose or plain flour
* a pinch of salt
* some lard
Mix the Yorkshire Puddings Ingredients
Start by measuring your eggs. I'm making Yorkshire puddings for 6 people so I'm using 4 large fresh eggs. And then, measure an equal quantity of milk to egg and an equal quantity of flour. Then take the eggs, add the milk and a pinch of salt. Then whisk together with an electric hand whisk. Then, sift in the flour. With the hand whisk; whisk again to make a creamy smooth batter.
Cool the Puddings Batter
Clean up the bowl and leave the batter to rest for a minimum of 30 minutes preferably a couple of hours in a cool place, but not in the refrigerator. I like to make my Yorkshire puddings using a 12-hole muffin tin.
Cook the Yorkshire Puddings
Turn the oven on to its highest temperature. Then take your muffin tin, you need to add some fat, you can use lard dripping or vegetable oil, I'm using a pea-sized piece of lard if you are using vegetable oil you will need about 1/2 teaspoon.
Place the tray into your hot oven. While waiting for the fat, add 2 tablespoons of cold water to the batter, and then give it a final mix. Finally take the batter and pour it through a sieve into a jug.
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