Yorkshire pudding
Best served with roast beef, with each pudding filled with rich beef, gravy
Equipment
- Mixing bowl
- Whisk or electric mixer
- Large jug
- Yorkshire pudding/cupcake tray
Instructions
- Preheat oven to 220C
- In a mixing bowl or jug, stir the salt in 100g plain flour and create a well in the middle.
- Crack in the eggs into a bowl and when you have checked they are good to eat, add to the salt/flour mix
- Add the milk in stages, whisking until the mixture has the consistency of pancake batter or double-cream. Note: replacing some of the milk with water produces a lighter, crisper, but less sweet pudding.
- Rest the batter rest the batter in a large jug for at least 30 minutes and up to 2 hours. This helps the puddings to rise fully during cooking because it allows the gluten to ‘relax’, relaxed gluten is more stretchy.
- Using a yorkshire pudding tray/cupcake tray, spoon in 1 tsp of beef dripping into each pan. Pour enough batter into each pan to fill it by 2/3. (This recipe makes 12 Yorkshire puddings).
- Place in the pre-heated oven for roughly 5 minutes.
- Take the tray carefully out of the oven by which point the beef dripping should be piping hot. Pour the Yorkshire pudding batter into each individual pan.
- Put the tray back into the oven for 20-25 minutes or until golden and risen. Do not remove them if they look cooked after 15 minutes, or they will sink. Turn the oven down to 180C and cook for a further 10 minutes