8oz Plain Flour
4oz Shredded Beef or Vegetable Suet (Atora)
2 Free Range Organic Eggs
1 Pint Milk
Salt and Pepper
Entered by Jo Trickett on 19/11/2013
One of my earliest memories is being in the kitchen with my Nan on a Sunday morning, with the Archer's on the radio and the room filled with the emerging smells of the Sunday Roast cooking in the aga. Yorkshire pudding is the very first thing I ever learned to make and i've never had to weigh ingredients or follow a written recipe - it has become an instinct! This is my Nan's alternative recipe. It's as delicious as it is naughty and so very very simple! This Yorkshire Pudding does not rise like a traditional one would. The idea is that it makes a 'slab' of crispy, crunchy, chewy no more than an 2cm deep once cooked.
Pre-heat your oven to 220°C/Gas 7. Sift the flour into a large mixing bowl, along with a good pinch of salt and pepper and mix in the shredded suet before making a well in the centre. Crack the eggs into the well and a small slosh of milk and start mixing into the flour with a wooden spoon (or use your mixer on a low setting). As the mixture starts coming together like a paste, keep adding the milk one slosh at a time, making sure you combine all the flour from around the edges. Once you have a thick, pourable batter, set it to one side and let it rest for an hour or so (the longer the better). Place some cooking fat (lard/vegetable oil) in the bottom of a roasting tin (roughly 20 x 30cm will do the trick) and place in the oven until the fat is smoking hot. You want enough fat/oil to cover the base of the tray. Once the oil is hot, carefully remove the tray from the oven and pour the batter in. Return to the oven and cook for 15-20 minutes, until crispy and golden brown on top.