This is Dad’s recipe to make great top hat style Yorkshire Puddings. He doesn’t measure out the flour but I have to. Mum cooks but Dad makes the batter because Mum’s always turn out sad and flat! Dad uses a jug as a mixing bowl because its easier to pour the batter into the hot muffin cups. There are two secrets to BIG Yorkies…the eggs and the hot fat and oven. As a kid, I loved these as a dessert smothered with golden (corn) syrup. Extra batter was saved for the next day when we had tea time pancakes with orange juice and sugar.
How big are your Yorkies???
Servings: 9 to 12Prep Time: 15 mins Cook Time: 30 mins
1/2 pint milk
4 oz plain (all-purpose) flour
pinch of salt
lard or sunflower oil for the muffin cups.
Set the oven to very hot (240C/475F).
Put knobbles of lard or sunflower oil into each cup of the muffin tray and put the tray into the oven.
Whisk up the eggs and milk.
Add the flour and salt; whisk until there are absolutely no lumps and the batter has the consistency of thick cream.
The fat in the muffin tray should be SMOKING hot.
Take the tray out of the oven and pour the batter so that each muffin cup is 1/2 full. Do this quickly! The batter should fizz and start to crisp at the edges.
Put the tray back in the oven and do not open the door for 20 minutes. (Yorkies are temperamental.)
Check for doneness after about 30 minutes. They should be nice and golden-crispy.
This recipe makes about 9-12 individual Yorkshire Puddings to eat as a starter with gravy, with the main roast or stew–or as a dessert! I use a metal 12-cup muffin tray. This recipe easily doubles up.
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