Steak and kidney pie and chips

Description:

The secret to making perfect (foolproof) Yorkshire puddings! Should the batter be refrigerated? Can you make ahead? Your questions answered!

PREPARATION TIME:

PREP TIME 5

COOK TIME 20

TOTAL TIME 25

INGREDIENTS:

▢140 g (1 cup + 1 tbsp) plain (all-purpose) flour

▢4 medium eggs

▢200 ml (¾ cup + 1 tbsp) semi-skimmed milk – (I prefer to use semi-skimmed or half fat milk)

▢6 tsp beef dripping or lard – (replace with vegetable oil for a vegetarian version)

▢¼ tsp salt

▢¼ tsp black pepper

INSTRUCTIONS:

Place the flour in a jug and make a well in the centre.

140 g (1 cup + 1 tbsp) plain (all-purpose) flour

Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit.

4 medium eggs

Add in the milk and stir again with the whisk until combined. It’s fine if it’s a little bit lumpy.

200 ml (¾ cup + 1 tbsp) semi-skimmed milk

Place the jug in the fridge for at least 30 minutes (up to overnight) to chill. This is important to allow the flour granules to swell (also, cold batter hitting a very hot pan should result in a good rise).

Preheat the oven to 220C/425F (fan).

Add ½ tsp of lard to each hole of a 12-hole metal bun tin(*see recipe note 1 below for larger Yorkshire puddings). Place in the oven to heat for 10 minutes.

6 tsp beef dripping or lard

Take the jug of Yorkshire pudding batter out of the fridge, add in the salt and pepper and stir once more with the whisk.

¼ tsp salt,¼ tsp black pepper

Open the oven door, and if safe to do so(* note 2), pull out the tray and quickly (be careful, the melted lard will be very hot!), pour the batter into each of the prepared muffin holes. Close the door immediately and cook for 15-18 minutes until risen and golden.

Yorkshire Pudding recipe

3 minutes, 52 secondsVolume 90%

✎ NOTES:

Note 1 – Larger Yorkshire puddings:

You can make 6 large Yorkshire puddings – rather than 12 small Yorkshire puddings with the Yorkshire pudding batter.

Use a large, deep Yorkshire pudding tin (<–affiliate link). Place 1 tsp of lard/dripping in each hole and heat in the oven at 220C/425F for 10 minutes. Divide the batter between the holes and cook for 25-30 minutes. Turn each Yorkshire pudding over in the pan for the last 5 minutes of cooking to ensure the base is lovely and crisp.

Note 2 – If you need to remove the tray from the oven:

If it’s not safe for you to pour the batter into the trays on the pulled-out rail, then carefully remove the muffin tray from the oven and place onto a heat-proof surface.

Close the oven door to keep the high heat in, and working quickly (be careful, the melted lard will be very hot!), pour the batter into the muffin holes. Place back into the oven immediately and close the door.

Can you make them in advance and reheat?

Yes! Make the Yorkshire puddings, then cool quickly and freeze (I place mine in a sealed freezer bag). Place in the oven (from frozen) at 200C/400F for 5-7 minutes for small ones and 9-12 minutes for large ones, until crispy and fully hot throughout.

Nutritional info is per Yorkshire pudding.

NUTRITION:

Calories: 92kcalCarbohydrates: 9gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 58mgSodium: 31mgPotassium: 54mgVitamin A: 105IUCalcium: 29mgIron: 0.8mg