Andrew Spurgin's Yorkshire Pudding

Andrew Spurgin's Yorkshire Pudding

Serves 6


1 cup whole organic milk

1 cup hens eggs

1 teaspoon sea salt

1 cup all-purpose flour, sifted twice

1 teaspoon rosemary, finely chopped

2 tablespoons cold water

1/4 cup turkey drippings

1. Drain off turkey drippings and strain through a fine strainer. If cooking a beef roast do the same. If you have no drippings, use duck fat, bacon fat, lard, or butter.

2. Pre-heat the oven to 425 degrees.

3. With a mixer, beat the eggs into the milk and salt. Sieve the flour into the custard and get rid of any lumps. Let rest for an hour at room temperature. Pour through a strainer and stir in the rosemary.

4. Heat a 12-count muffin or pop-over pan in the oven until very hot.

5. Heat the fat if it's not liquid. Mix the cold water into the custard. Add about a teaspoon of fat into each muffin cup. It should be smoking.

6. Give the custard one quick stir, then immediately fill each muffin cup 1/3 full with the custard and pop it into the oven. Do not open the oven until they're fully cooked.

7. Bake for 15 minutes. Turn down the temperature to 350 degrees and bake for another 10 minutes or until golden brown.

8. Remove from oven and serve immediately, sopping up with lots of lovely gravy.