Yorkshire puddings
Prep time: 3 min
Cook time: 40 min
Servings: 8
Yorkshire puddings are not that common on an Australian or New Zealand Christmas table. However, I absolutely love them so you should make them for your Christmas feast.
Ingredients
- 1 cup (240ml) whole eggs (approximately 4–5 eggs)
- 1 cup (240ml) whole milk
- 1 cup (120g) plain flour
- pinch of salt
- 250g beef tallow
Directions
- Combine equal volumes of flour, eggs, and milk in a large jug or bowl. Add a pinch of salt. Blend the mixture with a whisk or hand blender until smooth. This base recipe (1 cup of each) makes about 8 Yorkshire puddings. Increase the quantities if needed for a larger batch.
- Cover the batter and place it in the fridge to rest for at least 2 hours or overnight.
- Preheat your oven to 200°C (fan) / 220°C / gas mark 7 / 425°F.
- Add about 1 cm (⅜ inch) of beef tallow to each cavity of a muffin tin or oven-safe ramekin. Place the tin or ramekins in the oven and heat for 15–20 minutes, or until the tallow is just starting to smoke.
- Remove the batter from the fridge and give it a quick stir to ensure it’s smooth and well-mixed.
- Carefully remove the hot tin or ramekins from the oven. Pour the batter into the centre of each cavity, filling until the tallow almost reaches the top.
- Return the tin or ramekins to the oven and bake for 20–30 minutes. Avoid opening the oven door during baking. The puddings should rise significantly, becoming golden and crisp.
- Once baked, remove from the oven and carefully pour off any excess tallow from the centre of each pudding. Transfer the puddings to a wire rack to cool slightly before serving while hot.