Ingredients
goose fat, beef dripping or sunflower oil
2 large eggs
1 large egg white
115g plain flour mixed with 1/4 tsp salt
175ml full fat milk
2 x 4 hole Yorkshire pudding trays
Method
Preheat oven to 200C fan/gas 7. Spoon in a scant tbs of dripping/fat/oil into each hole of the Yorkshire pudding tray. When the oven is up to temperature, put the trays in and leave for 15 mins to get really hot.
Meanwhile, crack the whole eggs and the egg white into a large bowl. Beat together with a balloon whisk until well combined. Start to add the flour, a couple of spoonfuls at a time, beating well with the whisk as you go to keep the lumps at bay and the mixture smooth. You will see the mixture start to thicken and it will look like a sloppy paste.
When all the flour has been added, measure the milk in a jug and make up to 225ml with water, then bvegin to gradually pour in the liquid, again a little at a time, whisking as you go, until it is smooth. It should now look just a bit thinner than double cream. Pour the batter back into the jug.
Carefully lift the tin of hot fat out of the oven, and quickly pour a little batter into each tin, in a circular movement so each is 3/4 full. The batter should start to sizzle in the hot fat around the edges as it is poured in. Bake for 15-20 mins until the Yorkshires are tall, golden, puffed and crisp on the sides. Pour off any excess fat and serve,.
Nutrition
114 calories, protein 4g, carbs 12g, fat 6g, saturated fat 2g, salt 0.26g