- 110 g/4oz plain flour
- 3 eggs
- 290 ml/ ½ pt milk
- 1 TBS oil
- 4 sprigs of thyme leaves removed
- Beef dripping/goose fat/olive oil
- Serves 12
- 1 Preheat oven to 200c/400f/GM6/Aga – Roasting oven.
- 2 Sift the flour into a bowl and make a well in the centre. Break the eggs into the well and start stirring, incorporating the flour. When most of the flour has been mixed in and the mixture is quite thick, start stirring in the milk. When all of the milk has been added through, pass the mixture through a sieve and into a jug, using a spatula so all lumps are removed.
- 3 Season really well and add roughly chopped thyme leaves. Stir thoroughly.
- 4 Allow to stand for up to an hour to let the starch grains swell so you let a lighter, fluffier Yorkshire.
- 5 Put a tsp of dripping, goose fat or olive oil into each hole of a 12 holed muffin tin. Place in the oven for 10mins or until really hot.
- 6 Divide the Yorkshire pudding batter between the 12 holes of the muffin tin, so each hole is filled half to two thirds full. As the batter is poured in it should sizzle with the heat of the dripping or oil.
- 7 Bake in the oven for 15-20mins. The Yorkshires should be all puffed, well risen and golden. Serve.
Think Ahead & Helpful Hints If you don’t have a liquidiser or magimix, sieve the flour and seasoning into a bowl, make a well in the centre and crack in the eggs and some of the milk. Using a whisk, gradually draw in all of the flour from the sides and when it is all added and the mixture is quite thick, whisk in the rest of the milk and 1TBS olive oil. Then pass through a sieve and continue recipe. I always make individual Yorkshires but you could make one big one. It would need about 40mins in the oven tho’. A friend of mine makes plain Yorkshires, no herbs and baked in olive oil. She serves them for pudding with Golden Syrup and thick cream or ice cream. Don’t knock it ‘til you’ve tried it.