About the Recipe
Do you want to learn to cook and invest money at the same time? Well, now you can. Just cook these Yorkshire puddings before the price of eggs rises again. See that? That's investing wisely*. It's what the rich do.
*Not investment advice
Ingredients
Plain flour – 225g
Whole milk – 180ml
Water – 120ml
Lard – 100g
Medium eggs – 5
Salt – 1 tsp
Method
Crack the eggs into a large bowl and beat them lightly with a whisk (not an electric mixer)
Add the flour and salt into the eggs and mix until the mixture clumps
In a jug combine the water and milk
Slowly pour the liquid into the bowl, bit by bit, mixing it in with a whisk. If you pour all of it at the start, you’ll spend ages whisking the lumps out
Take a muffin baking tray designed for 12 muffins and add about 8 grams of lard into each section
Place the tray into the oven set to 190 degrees Celsius (with fan on) or 210 with fan off. Let the tray sit there for about 10-15 minutes to heat the lard
Take the muffin tray out of the oven and place it on a safe surface. Be careful – everything should be very hot at this point
Carefully pour the batter into the centre of each section of the muffin tray. You should have enough batter to fill exactly 12 sections
It is a good idea to place a large baking sheet at the bottom of the oven to catch any lard that may drip out of the muffin tray later on
Place the muffin tray into the oven for about 25 minutes. Do not open the oven door until you’re sure you wish to take them out, as they will deflate when you do
When they’re cooked, place the muffin tray on a safe surface and let cool slightly
These are best served with a delicious gravy. And keep in mind – it’s always best to make more of these than you need, as you'll probably devour them yourself in the span of about 15 minutes