Emmas Humongous Yorkshire Puddings

Being a Yorkshire lass, I take great pride in making these puddings the bigger the better! The only drawback is not having a big enough plate for them!

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Place a muffin tin in the preheated oven.

Step: 3

Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes.

Step: 4

Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven.

Step: 5

Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top.

Step: 6

Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.

Per Serving: 185 calories; protein 7.7g; carbohydrates 19.7g; fat 8.1g; cholesterol 129.3mg; sodium 89mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.