Yorkshire Pudding
New Zealanders love their roast beef, so what’s the best accompaniment for beef? Good ol’ Yorkshire pudding. These doughy little numbers soak up the meat juices and gravy and just finish your roast meal in a traditional, English way. Add a dollop of horseradish too! Mmmmm.
Ingredients
1 cup plain flour, sifted
2 eggs, lightly whisked
300ml milk
1 tsp salt
60g lard
Method
- Preheat oven to 220 C (usually this happens as you’re already cooking your roast beef).
- Add flour to a large bowl, then add the eggs, milk and a teaspoon of salt, whisking until smooth and aerated. Cover and chill for at least 1 hour (time to prepare your roast beef).
- Divide the lard evenly between six holes of a 1/3 cup-capacity muffin tray. Place the tray in the oven for five minutes to heat up.
- Carefully remove the hot muffin tray and evenly divide the batter between each hole (should be about half-full).
- Return muffin tray to the oven and cook for 20 minutes without opening the oven door. Remove puddings from the oven and drain off the fat. Turn them upside down in the tray and return to the oven for a couple of minutes to crisp up the bases.
Serve with roast beef, green vegetables and roast spuds. Oh and lashings of rich gravy which just pools beautifully in your yorkie pudd cases.
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