Tom Kerridge's Giant Yorkshire Puddings

Ingredients

• 4 large free-range eggs
• 250 ml whole milk
• 225 g plain flour
• 60 ml beef dripping, melted
• 2 sprigs rosemary, leaves picked and finely chopped
• Special Equipment:
• Jumbo Yorkshire Pudding tray

Instructions

1. 1

   Crack the eggs into a medium mixing bowl, and then pour in the milk. Whisk until well combined and then sprinkle in half the flour. Whisk again, ensuring all the flour is combined and then add the remaining flour. Whisk again until the batter is smooth, but don't worry too much about any small lumps, as these will disappear during resting. Pour the batter into a jug, cover and rest in the fridge for at least 4 hours, but ideally overnight if you have time.