READY IN
30 mins
+ waiting
30 mins
+ waiting
Yorkshire Pudding
Recipe by Graham
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!
Winter's Evening Chilli con Carne 
Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy 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.
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
- 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.
- 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.
- 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'S HOT TIP:
Do not be tempted to take your Yorkshire Puddings out of the oven too soon or they will collapse.
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