If you are having a traditional Sunday Roast with Beef, then you really must have Yorkshire puddings.
Light, fluffy and crispy - that is the only way they should be served.
They are really easy to make. I have tried numerous recipes, and this is by far my favourite - it never fails. There is no need to have the batter standing around - equally it will sit in a warm kitchen for an hour or two no problems (Just give it a good whisk before ladling in to the tray).
Where people go wrong and why they end up with biscuits is as a result of not adding the batter to smoking fat. Lard, having a high burning point really is ideal for the perfect puddings.
This recipe scales up really well for Toad in the Hole - an easy mid week supper. (If I triple the batter quantities, I will and an addition egg).
Full Recipe ...