Make-ahead Yorkshire pudding
Perfect Yorkshire puddings are all about resting the batter. Make the batter the night before if you like, or freeze the cooked Yorkshire puddings to be even more prepared.
Ingredients
- 3 free-range eggs
- 115g/4oz flour
- 275ml/½ pint milk
- beef dripping
- salt
Method
Mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter.
Leave this to rest, covered, in the refrigerator for up to 12 hours.
Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
Recipe Tips
Cooled, cooked Yorkshire puddings can be frozen and reheated if you need to get ahead on your roast dinner. Just make sure to use them within 3 months.