Grass Fed Suet Recipes

• ULTIMATE CHRISTMAS PUDDING by Nigella
• Traditional Christmas Pudding Recipe
• Panna cotta with roasted rhubarb and dripping cake
  

York Foods Amazing “Yorkies” Makes 12

Yorkshire puddings were an accompaniment to every roast we had when growing up. This is your chance to relive those glory days with a glorious pud perched on top your perfectly cooked roast ready for the gravy. This can be baked, frozen individually and reheated again as a time saver or for those not wanting to eat all 12 at a sitting. Though it will be difficult not to, as they are so good!

Yorkshire Pudding Batter:

6 ea whole eggs (700g size)
375 ml whole milk
320 g strong baker’s flour (Lighthouse is a good brand)
1 tsp cooking salt
50 g York Foods Wagyu Oil, melted

• Combine the eggs and milk in a large bowl with a hand whisk. Transfer to a 1 litre measuring jug and then add salt and flour. Pour in the wagyu oil. Stir in with a dessert spoon.
• Now puree the lot with a hand blender. This will really aerate the mixture and blend the whole mixture together into a very smooth, thick-ish batter. Chill in the fridge for 1 hour before baking.

To Cook:
60 g York Foods Wagyu Oil (you may double this amount if you like)

• Preheat oven to 220°C.
• Use a regular sized muffin tin placed on a baking sheet to catch any spills and drips. Fill each muffin hole with 5 grams of wagyu oil. You can use up to 10 gram in each if you want to really lash out.
• Placed muffin tin filled with oil into preheated oven for 5-8 minutes. This will get the oil really hot to start the cooking process faster.
• Carefully fill each muffin hole about ¾ of the way with the batter. If you have any left over, go back around the pan using it up.
• Bake for 20 -25 minutes, or until the “yorkies” are puffed and deep golden. If you remove them whilst still pale in colour they won’t be crisp and will go soggy as they cool.
• Serve alongside your favourite roast with plenty of gravy.