Yorkshire puddings are not that common on an Australian or New Zealand Christmas table. However, I absolutely love them so you should make them for your Christmas feast.
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Category
Dinner
Servings
8
Prep time
3 hours
Cook time
40 minutes
Yorkshire puddings are not that common on an Australian or New Zealand Christmas table. However, I absolutely love them so you should make them for your Christmas feast.
Ingredients
- 1 cup eggs (approx. 240ml)
- 1 cup milk (approx. 240ml)
- 1 cup flour (approx. 240ml)
- 2 tsp salt
- 200ml beef tallow, duck fat, or peanut oil (approx. 6.8 fl oz)
Directions
Blend the eggs, milk, flour, and salt together. Let this batter rest in the refrigerator for at least 3 hours, or overnight for best results.
- On the day of cooking, remove the Yorkshire pudding batter from the fridge and give it one final whisk.
- Preheat your oven to 200°C (392°F). Place a muffin tray on top of another tray and add your chosen fat into each muffin hole, filling each about 1/3 full. Close the oven door and let the fat heat up for about 10-12 minutes.
- Once the fat is hot, carefully remove the tray from the oven. Pour in the Yorkshire pudding batter, filling the muffin holes to just below the top, ensuring they don't overflow. Carefully place the tray back in the oven and bake for 35-40 minutes, or until the puddings are golden brown and cooked through.
- In the last 10 minutes of cooking, carefully turn your Yorkshire puddings upside down to ensure the bottoms cook thoroughly as well.
