Recipe of the Month – February | Yorkshire Puddings

Recipe of the Month, taken from our fantastic Cooking for One book which can be found here on our website and from a number of local stockists.

All profits from the sale of Cooking for One will be donated to Cruse Bereavement Support whose work in supporting bereaved people is invaluable.

This month: Yorkshire Puddings

The easiest way to take the stress out of the Sunday lunch is to prepare and cook
the Yorkshire Puddings in advance.
This recipe makes six, which you can store in the freezer, just taking out what you
need on the day and popping them in the oven for five minutes to warm through.

3 tsp beef dripping
2 eggs, very lightly beaten
115g plain flour
150ml milk
½ tsp salt
¼ tsp white pepper

Method
Preheat oven to 240°C/220°C fan/Gas 9

Divide the beef dripping between six circular compartments of a muffin tray and place in the oven for 5 minutes. It needs to be really hot.
The batter can be prepared ahead, and some people do say that it’s better if it is left to stand for half an hour or so before cooking. Or, you can mix it up while you wait for the
oil to heat up.

Sift the flour, salt and pepper into a large bowl and add the beaten eggs and half the milk.
Whisk until lump-free and then add the remaining milk and continue to whisk until it forms a very smooth batter.

Remove the hot oil from the oven and pour the batter evenly into the compartments with the hot oil filling about one-third of each compartment. Quickly and carefully return the tray to the top shelf of the oven, making sure the shelf is low enough to give the puddings room to rise.

Once they are in the oven, reduce the temperature to 230°C/210°C fan/Gas 8.
Cook for around 20 minutes and try not to keep opening the oven door, as this will hinder the rising process.