How to make the ultimate, delicious, Fail-proof Giant Yorkshire Puddings with Beef dripping, easy step by step instructions, from start to finish. Like and follow for more cooking, baking and drinks videos.

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Equipment Used:
2x 20cm Sandwich tins (John Lewis).
Joseph Joseph Twist Whisk.
1L Pyrex Jug.
Salter dual platform precision scales.
Neff Fan Oven.

Ingredients:
145g Plain Flour
200ml Milk
4 Large Eggs
1tsp Salt
1 Pinch Black Pepper
2tbsp Beef Dripping - You can substitute for Sunflower / Vegetable / Rape Seed Oil, but for extra flavour, use Beef Dripping!

Instructions:

Weigh out 145g plain flour in to a bowl, 200ml Milk into a jug.
Add the Salt & Pepper to the Flour.
Pour the Flour into the Milk, and add the eggs. (Tip: Crack the eggs one by one into a cup, this way if any shell goes rogue, it’s easy to remove from the cup rather than the batter)
Mix with a whisk until lump free (4-5 Minutes should be enough, but keep going if needed)
Once lump free, move the whisk to the top of the batter and whisk a little more to aerate the batter.
Allow the batter to rest in the fridge for at least 30 minutes and a maximum of 24 hours.

Once you are ready to cook, pre-heat the oven to 220c / 418f / Gas mark 7.
Place 1tbsp of Dripping into each tin, and place in the oven on a middle shelf for at least 10 minutes to get the batter up to temperature.
Once ready, pour half the mixture into each of the tins and cook for 25 minutes.

Serve and Enjoy!
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