Prep Time 10 minute - Total Time 45 minutes - Makes 8 - 12
The good old British Sunday roast, done properly it's a thing of beauty, done badly it's unforgivable. Be it chicken, lamb, pork or beef with lots of golden roast potatoes , veg and gravy but without Yorkshire pudding it simply isn't a Sunday roast.
(You will also find this recipe on page 170 of my book Richard’s Family Favourites click here)
300 g of plain flour.
300 ml of full-fat milk.
6 full eggs.
Cooking fat (beef dripping, duck/goose fat, veg/sunflower oil).
Pinch of salt.
In a bowl combine the milk, eggs, salt & give it a mix.
Gradually add the flour using a sieve and whisk as you add to prevent any lumps. If you find you still have some lumps you can pass the mixture through a sieve to get rid of them. Transfer the batter into a jug and it can now be used straight away but it's best if you let it rest for a couple of hours covered in the fridge, better still if you do it the night before and leave it overnight.
In a large non-stick muffin tray sat on top of a larger baking tray and add enough fat to cover the base. Place in a preheated oven set at 220℃ for 5-10 minutes, you want the fat to be smoking hot.
Once the fat is ready carefully remove the tray from the oven and pour in the batter evenly.
Return the tray back to the oven (middle shelf) and leave for 30-45 minutes or until they have puffed up and gone a nice golden brown. Just keep an eye on them but don’t open the oven till they are ready to come out. Serve immediately with lots of gravy in the hole.