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Yorkshire Pudding Recipe

Yorkshire Pudding Ingredients:

  • Roast Beef Dinner
    Roast Beef Dinner

    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 ½tsp 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
Serves 6

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