Yorkshire Pudding Ingredients:
4 large, fresh eggs, measured in a jug
- Equal quantity of milk to eggs
- Equal quantity of all purpose/plain flour to eggs
- Pinch of salt
- 2 tbsp lard, beef dripping or vegetable oil
How to make Yorkshire Pudding
- Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
- Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
- Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
- Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.
- Place a pea-sized piece of lard, dripping or Ã‚Â½tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2″/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
- Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
Yorkshire Pudding is ready to serve.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes