What is a Yorkshire Pudding (From Wikipedia)

Yorkshire Pudding, also known as batter pudding, is an English dish made from batter consisting of eggs, flour, and milk. The dish is usually served with roast meat (traditionally beef) and gravy and is a staple of the traditional British Sunday roast. It may also be served as a starter (with gravy) or a desert (with jam).

The exact origin of the Yorkshire pudding is, as yet, unknown. The first ever recorded recipe appears in a book in 1737.

The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce. Traditionally, though less so now, the Yorkshire Pudding could be served as a sweet, with sugar, golden syrup, jam, or even with orange juice as a sauce. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners, thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.

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Step 1: Ingredients

1 knob of Beef Dripping("a knob of" is a British term denoting "some") - Beef Dripping is beef fat that has been rendered down until it liquefies. It is then left to set and becomes what is known as cake. Basically a lump of solid beef fat. Its a traditional British ingredient that was used to deep fry fish and chips and is even spedible on bread like butter. I will do a instructable soon on how to make this amazing tasty ingredient. And it is very easy to make.

140g plain flour - If all you have is self raising then that will be ok but be prepared for your puddings to raise like a cake and not at the edges like the traditional yorkshire pudding.

4 eggs - Any size egg will do. Fresher the better. I have chickens (which I really recommend) as fresh eggs are simply divine.

200ml milk - I use whole fat milk as Its a lot creamier. Semi-skimmed or Skimmed (low fat) milk will be OK.

A pinch of salt and pepper - For seasoning.

Step 2: Heat the Dripping

Put a knob of Dripping into any size ovenware (baking pans,cake tin, pie dish, ramekins or muffin tins). Place into a preheated oven that is 230C / fan 210C /gas 8.

You want the dripping to be sizzling hot before you add the mix.