Beer Yorkshire puddings
- Side
- Makes 12
- 40 minutes
A proper Yorkshire pudding is a thing of true beauty, and this recipe from Sharp’s Just Add Beer cookbook ensures perfectly risen puds every time. The addition of Doom Bar in the batter adds a sweet maltiness to the final flavour. Equally good as an accompaniment to a roast, or just on their own enjoyed with a beer.
Ingredients
Metric
Imperial
- 4 medium eggs
- 250g of plain flour
- 1/2 pint of Sharps Doom Bar beer
- beef dripping, for greasing
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
Method
Place all the ingredients (apart from the beef dripping) in a mixing bowl and whisk together to create a smooth batter. Place in the fridge for at least 20 minutes to chill. Meanwhile, preheat an oven to 220°C
- 4 medium eggs
- 250g of plain flour
- 1/2 pint of Sharps Doom Bar beer
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
Grease a Yorkshire pudding tray generously with beef dripping, then place it in the oven to heat up. Once the dripping is smoking hot, quarter-fill each pudding hole with some batter. Immediately return to the oven and cook for 18 minutes. Serve with your Sunday roast, Christmas dinner or simply enjoy as a snack!
- beef dripping, for greasing
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