Known as ‘pockets’ these darling little things, Yorkshire pudding is usualy served with roast beef and gravy. On a Sunday roast treat in Shivers in Candolim, Goa, we sunk our teeth and appetite into these unforgettable puddings that honestly takes the cake. Or shall we say pudding!
- Eggs: 4 (measure the quantity in a labeled jar)
- Milk: equal quantity to that of eggs ( see the label to which the eggs mark)
- Plain flour: Equal quantity
- Salt: A pinch
- 2 tbsp of lard or vegetable oil (The original recipe uses beef dripping, that’s how it all started)
Yorkshire pudding is not as easy as sweet puddings, so, keep your calm and keep everything really hot! Read on, you’ll know why we say that! Let’s go step by step here.
Heat your oven to 230C or 450F.
Combine milk and eggs into a large mixing bowl and a pinch of salt. Mix it well and leave it to stand for 10 minutes.
Gradually add the flour into the milk and egg mixture and blend to a lump free mixture. Allow it to stand for half an hour to an hour.
Pour ½ a tbsp of vegetable oil or a pea sized quantity of lard into your Yorkshire pudding tin or a muffin tin and heat in the oven till its smoking.
Quickly take the tin out of the oven and fill a third of the tin with batter and return quickly.
Cook till golden brown and repeat.