Yorkshire puddings

 This recipe is from my good friend Sue.  It was passed on by her mother Josephine, and that is how recipes shared are kept forever.  I had tried to make Yorkshire pudds before but with varying levels of success. These come out large, puffy and golden each time.  Sue has made a slight modification by using coconut oil, which has a dual effect, firstly it has a higher smoke point so the oil can be really hot before the batter is poured in and secondly it makes washing up a breeze for which my dear hubby is forever grateful.  In our family it is a necessity to make Yorkshire puddings with our roast beef dinners, because rare roast beef, gravy and hot English mustard is a must have filling for your pudd.

Ingredients

1 cup plain flour

1/4 Teaspoon salt

3 organic/free range large eggs

1/2 cup milk (or part milk and part water)

Coconut oil

Method

Preheat oven to very hot 200 degrees Celsius

Combine all ingredients above (apart from Coconut oil) in a medium size bowl, using a whisk, mix to combine, try not to over beat. Let stand for at least 1/2 hour.

In a large muffin tin (texan muffin tin size) pour coconut oil into the base of each muffin hole.  Approx 1-2 Tablespoons, it does not need to be too precise.

Pop in the oven and make sure oil gets really hot.

Bring out and pour batter into each muffin tin hole, just below the top.

Pop back in the oven, cook until puffed and golden, about 20 minutes.

Remove from tin and serve straight away.

Thanks Joe for the recipe the family love them.

Mamma Marmalade