The great big yorkshire pudding debate

Christopher Blackburn, founder of and creative force behind the Yorkshire Pudd blog wants you to join him on his mission to make sure every Christmas dinner features a good old Yorkshire pudding.

“As we approach the festive season we face the annual debate – is a Yorkshire pudding an official Christmas dinner item? You may be
questioning why we are even having this debate, but it’s important to realise that those less privileged than us – those from the south – still need convincing that a Yorkshire pudding deserves to be on our plates at Christmas. This year, I ask you all to join me in my mission to make it a law that a Yorkshire pud is served up on Christmas Day all over the UK. To do so you will need a world-class Yorkshire pudding recipe and there’s no better one than mine. Lucky for you, I have agreed to share it with Wine & Dine so that you can have a first-class Christmas dinner.”

Top-notch Yorkshire pudding
225g plain flour
4 eggs, beaten
300ml milk
1 tsp salt
½ tsp beef dripping
½ tsp white pepper

Method
Sift flour, salt and pepper in to a large bowl and add the beaten eggs* and half the milk. Whisk until it is very smooth. Add the rest of the milk and whisk again to form the batter. Let it rest for 30 mins – this can be speeded up by placing it in the fridge for 10 mins.
Put a muffin tray with ½ tsp of beef dripping in each hole in the oven at the highest possible temperature (normally 270 degrees) until you hear the oven click and reach temperature. Remove the muffin tray and pour in your batter (about ½ to ¾ way up each hole) place back in oven and reduce temperature immediately to 230 degrees (bake for 20 mins).
*Tip, when you whisk the eggs do it softly – this should only take a few seconds. The eggs forms the glue that make them rise and stay together.