The “secret” for perfect Yorkshire pudding is the burning fat; I know that in these days and age the word fat scares many, but one should consider that in small amounts is good for you.
- 280g plain flour
- 6 eggs
- 1 tsp salt
- 400ml milk
- shortening or fat (e.g. from a roasted leg of lamb)
Heat the oven to 220’C (400’F). Mix all wet ingredients well, add to dry ingredients and mix well.
Place 1/2 tsp fat in each muffin tin; transfer to oven and get the fat smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the muffin pan back in oven and cook until puffed and dry, 15 to 20 minutes.