READY IN
30 mins

+ waiting
Yorkshire Pudding Recipe

Yorkshire Pudding

Graham

Recipe by  

The great British tradition of Roast Beef and Yorkshire Pudding is still alive and well. Traditionally, Yorkshire Puddings were used as the plate on which to serve food and would soak up all those delicious meat juices. I must admit, the idea of a edible plate sounds very practical to me!

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 20 Minutes

Ingredients for Yorkshire Pudding

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
4 oz
plain flour (all purpose flour)
¼ teaspoon
salt
2
eggs
½ pint
milk
 
beef dripping (or duck or goose fat)

 

How to Cook Yorkshire Pudding

  1. Sift the flour and salt through a sieve (strainer) into a mixing bowl and make an indent in the centre. Break the eggs into the indent and stir in half of the milk, gradually working the flour down from the sides. Beat this mixture vigorously until it is smooth and bubbly, then stir in the remainder of the milk. Leave the mix to rest for at least one hour (preferably overnight) in the fridge. Once rested, whisk the mix and bring to room temperature.
  2. Depending on the size and type of baking tins you have available, you can now choose whether you make small, individual Yorkshire Puddings or one larger one. Whatever type of deep metal dish you choose, you should put a knob of beef dripping (or duck or goose fat) in the bottom and place into a preheated hot oven (Mk 7 - 425ºF - 220ºC) until the fat has melted and is smoking hot.
  3. Half fill the tin(s) with the batter and cook for at least 25-30 minutes (without opening the oven door) depending on the depth of the tin. The pudding will rise high above the top of the tin and will be an almost hollow shell, nicely browned around the edges and golden in the middle. Serve immediately as part of a full meal of meat and vegetables or with rare beef and horseradish as in Rare Roast Beef on Yorkshire Pudding.

 
Graham GRAHAM'S HOT TIP:
Do not be tempted to take your Yorkshire Puddings out of the oven too soon or they will collapse.
 
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

294 Snacks and Light Meals
294 Snacks and Light Meals

You need something quick or light or both. What do you do? You turn to our choice of snacks and light meals and select the one you like.

248 Lovely Lunch Recipes
248 Lovely Lunch Recipes

Often quick, always easy, our selection of lunch recipes will make your mouth water in anticipation. A great way to break up the day.

20 Chinese Meals for Everyone
20 Chinese Meals for Everyone

Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.

Other Recipes

 


 
ALL RIGHTS RESERVED © 2020 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them. up