hiding by the bins.

Servings: 12 yorkshires Cook: 20 minutes

Ingredients

• 2 medium eggs (100g liquid egg)
• 100g flour
• 75g milk
• 75g water
• 20g inexpensive brandy or cognac
• lard, goose fat, or other delicious solid fat

Instructions

1. Whisk together eggs, milk, and water
2. Slowly introduce flour, whisking until thoroughly combined
3. Allow batter to sit and hydrate – ideally overnight in the fridge, but at least two hours. Let the batter stand for an hour to come up to room temperature before baking.
4. Load a yorkshire pudding tin with a generous amount of fat – enough to comfortably cover the bottom of the tin when melted (approx 1cm cubes of lard, or a teaspoon of goose fat).
5. Preheat oven and tin to 200 C for 10-15 minutes. Make sure the fat is properly piping hot.
6. Just before baking, add the brandy and give the batter a quick stir to combine.
7. QUICKLY fill the tin; approximately halfway per cup. The batter should fizz, sizzle, and spit, as the bottom cooks in the hot fat.
8. Return the tin to the oven and bake for approximately 20 minutes, or until golden brown and delicious.

Notes

For the best results, bake these in the morning, and let them cool – throw them on a baking tray into a 180 degree oven for 5 minutes to reheat right before serving. They’ll be even crispier!