Here’s a Lancashire version of Yorkshire Pudding. It was traditionally cooked in the fat drippings from a roast of beef and makes a delicious addition to Sunday Lunch.
4oz plain flour
Pinch of salt
1/2 pint cold water
12 teaspoons of meat drippings or cooking oil or 3oz animal fat (lard)
1. Heat the oven to hot – 475 / Gas 9 / 240.
2. Place one teaspoon of the meat dripping (or oil or 1/4oz lard) inside the individual holes of a 12-cup muffin tray and set aside.
3. Sift the flour and salt in a large bowl. Make a well in the center. Add the eggs. Stir.
4. Begin adding the water a little at a time, mixing with a fork to smooth out any lumps until a smooth watery batter forms.
5. Whisk with a fork for 2-5 minutes until the mixture forms large bubbles. Place in the refrigerator.
6. Heat the oil or fat in the muffin tray in the hot oven for 3-5 minutes until it is hot and steaming. Carefully remove from the oven.
7. Whisk the batter again for 3 minutes. Spoon an even amount into each of the twelve holes. Immediately return to the heat.
8. Cook for 20-25 minutes until risen and golden brown. Serve immediately.
Hints for the perfect pudding!
* Puddings cooked in lard or meat dripping are the tastiest.
* Use only plain flour.
* Mixture made in advance, whisked several times, and stored in the refrigerator produces the best batter.
* Whisk with a fork – not a hand or electric mixer.
* The more air bubbles you whisk in, the more the mixture will rise.
* The oven must be piping hot.
* Do not open oven door at all while cooking.
* Fat must be smoking before the batter is added.
* Best served straight from the oven.