Rivington Yorkshire Puddings
300g self-raising flour
6 free-range eggs
320g full fat milk
15g vegetable oil
A pinch of salt
Beef lard or vegetable oil to line the baking tin
1. Preheat the oven to 215C.
2. Mix the flour and salt together in a bowl, then make a well in the middle and crack the eggs into it, whisking them a little to break up the yolks. Add the milk to the bowl and whisk all the ingredients together until they are blended well and the texture is smooth, then pass the mixture through a strainer (the consistency should be like heavy cream).
3. Put the batter aside and let it rest for at least half an hour in the fridge.
4. Divide the beef lard (or 2 tbsp of vegetable oil each) evenly between each cup on the baking tray then place it in the oven for about 5 minutes until the fat is very hot.
5. Remove the tray from the oven and immediately pour in the batter evenly into each cup until the mixture reaches just below the lip. It should sizzle and start to rise immediately.
6. Return the tray to the oven straight away and bake the puddings.
7. After 15 minutes turn the oven down to 175C and cook for a further 10 to 15 minutes. Do not open the door while they’re cooking, they’ll be risen and golden brown when done.
Yorkshire puds… did you know?
A study in the UK says the puds have to rise to 4 inches to be classified as real Yorkshire puddings.
The trick is to heat the fat (beef or duck fat or vegetable oil) to almost smoking before dropping in the batter.
It’s best to leave the batter to rest in the fridge; cool batter will react to the hot fat and rise more.