- 225g plain flour
- 1 tsp salt
- 4 eggs
- 300ml milk
- 1 tsp beef dripping or lard or vegetable oil
- 1 1/2 tsp dried herbs, such as rosemary, or mixed herbs (optional)
STEP 1
Break eggs into a bowl and beat softly, try to avoid creating too many bubbles when whisking.
STEP 2
Add half the milk to the beaten egg and set aside.
STEP 3
Sift flour into a large bowl and add salt and dried herbs (if using).
STEP 4
Add the beaten egg mixture to the dry ingredients and whisk until it resembles a smooth paste (you’ll want to avoid lumps of flour in the mixture).
STEP 5
Add the rest of the milk and again whisk until smooth.
STEP 6
Cover and let the batter rest at room temperature for 30 minutes to an hour.
STEP 7
Preheat Oven to 220C / 200C fan / Gas 7.
STEP 8
Put a 12-hole muffin tray with 1 teaspoon of beef dripping/lard/vegetable oil in each hole in the oven. If you’re using a bigger muffin tray you’ll need to use more fat or oil.
STEP 9
Heat fat/oil until very hot and smoking (this is important for the rise)
STEP 10
Stir batter and transfer to a jug for easier pouring.
STEP 11
Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and bake for 20 minutes or until the Yorkshires are well risen, golden brown and crisp. During the baking time don’t be tempted to open the oven door as you’ll allow heat to escape and this will cause your Yorkshires to collapse.
STEP 12
Serve immediately.
Products used to make this recipe
Swan Retro Scale
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Swan Retro 20cm/28cm Fry Pans
Comprised of 20cm and 28cm pans, this 2-piece set lets you cook tasty meals for the whole family quickly and easily. Both pans in this set feature soft-touch, stay-cool Bakelite…
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