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Classic Yorkshire Pudding
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| INGREDIENTS | |
| 125g (4 oz) | plain flour |
| 225ml (8 fl oz) | whole milk |
| 2 | eggs |
| 1/2 teaspoon | salt |
| 3 tablespoons | beef dripping |
SUMMARY
"This is my version. The trick is to make sure the beef dripping is piping hot."
Ready in 1 hr 35 min, Servings: 8
DIRECTIONS
In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour.
Preheat oven to 220 C / Gas mark 7. Coat a 18x28cm (7x11 in) roasting tin with dripping. Preheat the tin 15 minutes so the dripping is hot and sizzling.
Remove the mixture from the refrigerator. Beat briefly, then scoop into the tin. Bake 20 minutes.
Lower oven temperature to 190 C / Gas mark 5. Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.
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