A perfect Yorkshire Pudding mixture needs to be light and airy with the fat in the bottom of the cooking dish needing to be as hot as possible in order for it to rise.;The exact origins of the Yorkshire Pudding are unknown, the general consensus being that it is a dish associated with the North of England.
2 heaped serving spoons of flour
2 eggs at room temperature
Milk and water mixed (even parts)
2 tbsp beef dripping
You will also need a roasting tin which is suitable to be placed on the hob.
Pre-heat the oven to 220C/425F/Gas 7.
Sieve the flour into a bowl and season with a little salt. Gradually add the milk and water mixture until a consistency of thick double cream is achieved. Leave to stand for at least an hour.Just before putting in the oven, whisk two eggs (with an electric whisk if possible) and add to the mixture, whisking the batter until smooth. To cook the Yorkshire pudding, remove the meat from the oven and turn the oven up to the above temperature. Spoon beef fat into the roasting tin and allow it to pre-heat in the oven. When the oven is up to temperature remove the tin and place it over direct heat until the fat begins to smoke. Pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 30 minutes or until risen, golden brown and crisp. Serve it cut into squares
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