Yorkshire Pudding

Yorkshire Pudding

Is Roast Beef really Roast Beef without Yorkshire Puddings?  This is for all those tremendous folk of the dales - once you have been to Yorkshire (especially in Winter) you never forget it the comfort of Roast Beef with Yorkies, grand.

1 cup self raising flour
1 tablespoon of salt
1 egg, beaten
¾ cup hot milk
¼ cup water
Canola oil
Lard (yep – lard)

Pre-heat oven to 225°C – or as hot as you can get it.

In a muffin tray or patty pan tray add about ½ a teaspoon of lard to each cake well.  Add another ½ a teaspoon of canola oil to each well (this reduced the chance of burning and makes the mix les lardy).
Placed tray in the hot oven while you prepare the batter.
Sift flour and salt into a large mixing bowl.  In a separate bowl combine water and egg, then add to the flour and mix into a very thick paste.  Pour in the heated milk a bit at a time and beat until batter is smooth and thick enough to pour but not runny.

Once the oil/lard mix is smoking hot, carefully remove the tray from the oven and drop heaped tablespoons of batter into each cake well as quickly as possible and return the tray to the oven.
The puddings will rise up and become soft and light, with crusty golden tops very quickly.
Yorkies will cook in about 10-15 minutes and should be served immediately with roast beef and gravy.