Yorkshire Puddings are the perfect partner for a Sunday Roast. As I child I used to love home made ones which came thicker and heavier and more slab like than the delightful puffy beauties seen above. But covered in gravy and with thick slices of roast beef they were delicious.
When it came to cooking them myself I never seemed to have much success on trying to achieve a crispy outside, and mine often sank a few minutes after leaving the oven. So I resorted to “Aunt Bessies” frozen variety & just kept the packaging hidden.
However since seeing the simplicity of Galton Blackiston’s Yorkshire Pudding recipe I will be given them another try with my next roast. The secret ingredient seems to be lard! I had always used vegetable oil and this could be where I was going wrong. Here’s to real Yorkshire puds.