Photography Jason Creaghan
|2 teaspoons salt|
|400g flour, sieved|
I call them Yorkshire soufflés and this recipe is actually from my mother-in-law, Eileen.
They’re not an easy thing to make and there’s always some trepidation when you pop them in the oven. You never know what’s going to come out! Even in my household we have a 1-in-10 flop factor which always leaves you a bit flat, but when they are glorious there’s nothing else on the planet like a good Yorkie! And it’s actually my wife, Jo, who makes the best Yorkshire puddings on the planet.
I like to eat them on their own with gravy as a starter, then have roast beef and duck-fat potatoes for main course.
A tip I’ve learnt over the years is to always use full-cream milk, as light milk never seems to work. For me, cooking with animal fat such as lard, duck or beef, is both for the flavour and for sentimental reasons. My grandma, Esther, always cooked with lard when roasting and baking, as does my Mum, Margaret, today.
|1.||Add half the egg mixture to the flour and whisk together gently.|
|2.||Add the remaining egg mixture and whisk together gently, being careful not to overwork the batter.|
|3.||Pass the batter through a fine sieve, or a cheese cloth, and rest in the fridge for 4 hours.|
|4.||Preheat the oven to 220°C.|
|5.||Put a tablespoon of canola oil into each section of a muffin tin and put the tin into the oven for 15 minutes to preheat.|
|6.||Quickly pour the cold batter into the muffin moulds until they are one-third full, and return to the oven.|
|7.||Bake for 15-20 minutes.|
|8.||Remove from the oven and keep in a warm place until required.|