Crispy Crunchy Yorkshire Puddings

 Ingredients

200 grams plain flour

1 teaspoon salt

 5 eggs 

200 ml  full fat milk

 Lard, as needed

(This mix should make about 12 Puddings)

Method
Put flour, eggs , milk and salt  into a  bowl, beat until smooth but do not over beat !.  Let the batter rest at room temperature for about an hour ( or if you are really well organised let it rest overnight in the fridge and then bring it back up to room temperature for a couple of hours before you are ready to cook. This will make the Yorkshires extra crispy )

Put a muffin tray with 1/2 teaspoon of Lard in each hole in a preheated oven at 240 C until the lard starts to smoke

Remove the muffin tray and pour in your batter , fill each hole about ¾ of the way up. then place back in oven and bake for 10 minutes then reduce the heat to 220 for a further 10 -15 minutes until golden brown. If you like really crispy puds put a shallow oven dish with an inch of water in the bottom of the oven.

These Yorkshires freeze really well ( Auntie Bessie taught me that!)