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Yorkshire Pudding
Yorkshire Pudding
Ingredients
Makes: 12 Yorkshire puds.:
- 225g plain flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 eggs, beaten (see tip)
- 300ml milk
- beef dripping, as needed
Method
- Sift flour, salt and pepper into a large bowl and add the beaten eggs and half of the milk.
- Whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth.
- Let the batter rest for 30 minutes (or this can be speeded up by placing it in the fridge for 10 minutes).
- Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.
- Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7.
- Bake for 20 minutes.
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Yorkshire Pudding Recipe:Sift flour, salt and pepper into a large bowl and add the beaten eggs and half of the milk. Whisk until it resembles wallpaper paste (needs to be very smooth), then add Continue Reading →