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Lawrence Keogh's Yorkshire Puddings

Time 30 mins to prepare

Ingredients:
275 ml or 1/2 pint of full-fat milk
185 gms or 1/2 pint plain flour
6 eggs
250 gms or 1/2 a pound of beef dripping (or sunflower oil)
Salt
Pepper


Utensils:
Whisk or blender
Bowl
Small pan to melt the dripping or oil
Yorkshire pudding tin / tray or muffin tray
Measuring jug to pour batter or small ladle


Method:
1. Get the oven turned to 190C/Gas 5/375F, 15 mins before you start.
2. Melt your dripping or sunflower oil in a small pan and ladle the oil into your trays about a ¼ of the way up.
3. Place the tray on to another large flat tray and place in the oven.
4. Liquidise the eggs and milk together.
5. Then season the liquid with salt and pepper.
6. Slowly incorporate the flour – and blend for about 10 mins with a whisk or hand blender. This will result in a smooth silky, velvety consistency.
7. Using an oven glove or thick, dry tea towel remove the HOT Yorkshire tray from the oven and pour in your batter with a jug ¾ of the way up.
8. Place the tray back in the top part of the oven (leaving a gap for it to rise) to get hot.
9. Give them approximately 20 minutes.
10. Halfway through cooking open the door, when they have fully risen and lift and turn them individually on to their sides - this helps to get the base cooked, and also stops them from collapsing.
11. Place back in the oven for a further 5/6 mins until the base is golden brown.
12. Remove and serve.
13. YUM!!