Yorkshire Puddings - Chef Recipe by Simon Arkless

Ingredients

175 g strong flour
Pinch of salt
4 eggs
320 ml skim milk
Beef dripping

Method

Beat together the flour, salt, eggs and milk to form a batter. Leave to rest for at least an hour.

Heat a non-stick Yorkshire pudding tray with a knob of beef dripping in each of the indentations and place in the oven at 220 C until the fat is smoking hot.

Work as quickly as possible and pour in the batter and cook for approximately 20-25 minutes until well risen.

Don't be tempted to open the oven during cooking as puddings can collapse.

Serve immediately as an accompaniment to a traditional roast.