Yorkshire Puddings

The secret to making Yorkshire Puddings that are puffed up and light to to have the fat in the tins when you add the batter sizzling hot and once the puddings are in the oven don’t open the oven door until they are ready-


140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
200ml milk for a lighter pudding use half fizzy water
lard* or sunflower oil , for cooking

* Traditionally the puddings were cooked in lard or beef dripping and I think this enhances the flavour

Heat oven to 230C/fan 210C/gas 8. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick tin and place in the oven to heat through.

To make the batter, tip the flour into a bowl and beat in the eggs until smooth.

Gradually add the milk and carry on beating until the mix is completely lump-free.

Season with salt and pepper.

Pour the batter into a jug, so it is easier to pour then remove the hot tins from the oven.

Carefully and evenly pour the batter into the holes working quickly so that the fat doesn’t cool.

Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have risen

up and browned.

Serve immediately

These pudding will freeze for up to a month.

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{August 12, 2011} {Tags: }