Take it from a northern English lass, Yorkshire Pudding is the crucial part of a roast dinner.
eggs (use our wonderful farmers markets for local eggs)
milk (room temperature)
beef drippings (you can make a vegetarian version don’t worry! See directions below for further deets!)
Preheat oven to 400 degrees F (205 degrees C). Mix flour and salt together until blended, add milk, whisk until smooth and consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour or as long as you can, if it's the day before, cover in the fridge overnight. (Now people, THIS is the key to perfect Yorkshire Puds) If the batter has been refrigerated, bring to room temperature before using. Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9×12 inch baking dish or a 12 cup muffin tray and place into the oven until the drippings sizzle. ALTERNATIVELY use butter, it's just as delicious. Use 1/2 teaspoon per muffin cup, it should take about 2 minutes to sizzle in the oven. Pour the batter over the drippings and bake for 30 – 35 minutes (or until the sides have risen and the puds are golden brown). Use your favourite gravy! Deeelish!
|Source||The good women of the North|
1 hour, 30 minutes
As mentioned in the ingredients list, sourcing good quality local eggs will really make a difference to these yorkies! We like to use the term 'happy eggs' to describe those eggs that have come from free roaming chickens eating good natural healthy diets. Summer is farmers market season here in Victoria but check out the permanent market at the Hudson Bay building for year round local produce including happy eggs!