Individual Yorkshire Puddings With Golden Syrup

The Yorkshire pudding batter can be done the night before so you are ready to go in the morning. This is a very substantial breakfast, not very healthy, but delicious. To ease the guilt, I suggest a good walk afterwards.
Serves: 6
  • 100g plain flour
  • Salt
  • 3 medium eggs
  • 200ml full fat milk
  • 50ml dripping or sunflower oil
  • 6 large tbsp golden syrup
  1. First mix the flour and salt in a large bowl. Make a well in the centre, add the eggs and mix well.
  2. Gradually add the milk, beat until smooth, cover and allow to rest for 1 hour.
  3. Put the oil into 6 individual Yorkshire pudding tins and put into the oven at 220°C and make sure it is sizzling hot before you pour the batter in.
  4. Put into the oven and cook for 15 minutes approx.
  5. Remove and serve with a good drizzle of golden syrup on top.

Credits

Rosemary Shrager’s Yorkshire Breakfasts, published by Great Northern Books Limited. Image by Sue Hiscoe. www.greatnorthernbooks.co.uk