Tall, Crisp Yorkshire Puddings Baked in Hot Dripping

What you need

• 140 g (1 cup + 2 tbsp) plain flour
• 1/2 tsp salt
• 4 large eggs
• 200 ml (3/4 cup + 1 tbsp) whole milk
• 4 tbsp beef dripping, or vegetable oil

Method

Restated from the original video

1. 1

   Mix the flour and salt in a large bowl and make a well in the middle.

2. 2

   Crack the eggs into the well and whisk, slowly drawing in the flour from the sides.

3. 3

   Pour in the milk a little at a time, whisking until the batter is smooth and about as thick as single cream.

4. 4

   Pour the batter into a jug, cover and leave at room temperature for at least 30 min.

5. 5

   Heat the oven to 230 °C (450 °F) with a shelf in the upper third.

6. 6

   Put 1 tsp of dripping into each hole of a 12-hole deep bun tray and heat it in the oven until smoking hot, about 10 min.

7. 7

   Give the batter a quick whisk. Working fast, take out the tray and fill each hole about half full; the fat should sizzle as the batter hits it.

8. 8

   Return the tray to the oven at once and bake until the puddings are tall, crisp and deep golden, 20-25 min. Keep the oven door shut the whole time or they will sink.

9. 9

   Lift them out of the tray and serve straight away alongside a Sunday roast.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.