I cannot believe you can buy frozen Yorkshire pudding, they join the likes of frozen baked potatoes and roasted potatoes foods most ridiculous products, I am not averse to taking the odd short cut but buying frozen Yorkshire pudding to save the 90 seconds it takes to mix together 4 ingredients is mental, and let’s face it those 4 ingredients are not exactly exotic either. Sure these take 25 minutes in the oven where as frozen Yorkies take 20 minutes but please come folks, feel the love, they are not difficult to make and taste divine, and when I say not difficult to make I mean these are foolproof, straight up and down a perfect towering Yorkshire pudding every single solitatry time..
There are millions of recipes and theories written about Yorkshire pudding about what to use and what not to use and everyone has there own way, this is mine, it has never failed me, the lard or beef dripping gives amazing flavour and texture. The secret is not to weigh anything, yes I am typically a weights kinda guy, every time I read an American recipe I find myself screaming at my screen to buy a set of bloody scales, however for this one ratios rule, so just get some transparent jars and off you go, seriously it is that easy. Resting really does make a difference go for at least four hours, although overnight is wonderful if you can do it.
This recipe will make two towering Yorkshire pudding which is my favourite way to make them, but if you prefer the shallower dish type use this same recipe but divide the mix between 4 shallower moulds, a muffin tin is ideal for this and cook the same way. This is probably as close as I am going to get to a Christmas recipe, Yorkshire pudding was always on the menu in our house growing up no matter what meat we had for Christmas dinner and you are guaranteed to get huge amounts of kudos when you serve these majestic bad boys that stand up tall and proud next to your roast turkey. Have fun at the weekend folks and don’t consume anywhere near as much alcohol as I will, it is bad for you 😉