Here’s how to make seriously impressive, super puffy Yorkshires. Use fluted flan tins for ridged sides and pile in the beef for a show-stopper!
6 tsp goose fat
175g plain flour
2 large eggs
1tbsp thyme leaves
6 thyme sprigs
1 Heat the oven to 210C, Gas 7. Take a couple of non-stick Yorkshire pudding trays or 6 non-stick fluted flan tins on a tray.
2 Put 1tsp goose fat into each tin and heat for 5 mins.
3 Put the flour, eggs, milk and thyme leaves into a processor, add a generous pinch of salt and whiz to combine and make a smooth batter. (You can whisk this all together by hand if you prefer.)
4 Pour the Yorkshire pudding batter into the tins and put a thyme sprig in each one. Cook for 25 min, without opening the oven door, until the Yorkshires are well risen and puffy.
Per Serving: 200 cals, 9g fat, (4.5g saturated), 23g carbs
Serve with Roast beef with Dubonnet gravy