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AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Yorkshire Puddings - Chef Recipe by Simon Arkless
Ingredients
175 g strong flour
Pinch of salt
4 eggs
320 ml skim milk
Beef dripping
Method
Beat together the flour, salt, eggs and milk to form a batter. Leave to rest for at least an hour.
Heat a non-stick Yorkshire pudding tray with a knob of beef dripping in each of the indentations and place in the oven at 220 C until the fat is smoking hot.
Work as quickly as possible and pour in the batter and cook for approximately 20-25 minutes until well risen.
Don't be tempted to open the oven during cooking as puddings can collapse.
Serve immediately as an accompaniment to a traditional roast.
