Image: Maya Visnyei
Recipe & Styling: Claire Stubbs
Styling: Ann Marie Favot
A classic English Christmas isn't complete without the humble Yorkshire pudding.
- 2 cups all-purpose flour
- 1 tsp dry mustard powder
- 3 cups whole milk
- 4 large free-range organic eggs
- 1 tsp sea salt
- 1/4 cup fat drippings from the prime rib or clarified butter or vegetable oil
1 Preheat the oven to 450°F. Place the flour, mustard powder, milk, eggs and salt in a blender and process until smooth and evenly incorporated. Rest the batter at room temperature for about 1 hour to allow the flour to absorb and the batter to thicken slightly.
2 If you are using the clear fat from the prime rib roast, pour 1 teaspoon of the fat into each cup of a large 12-muffin tin or popover pan.
3 Place the tin on a large baking sheet and heat in the preheated oven until the fat is smoking hot, about 5 minutes. Working quickly, carefully pour the batter into the cups until they are just more than half full. Place the tin back into the oven and cook until the puddings are puffed and the tops are golden brown, about 18 to 20 minutes.
Prep and cook time: 1 to 1.5 hours.
Makes 12 yorkshire puddings.