| A Recipe for Yorkshire Pudding |
 Click picture to enlarge If you are cooking roast beef then Yorkshire Puddings are an essential accompaniment. Our recipe shows you how make light, tasty Yorkshire Puddings the traditional way. |
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KEY POINTS
| Preparation Time: | 10 minutes | Cooking Time: |
10 to 15 minutes |
| How Difficult | Medium | Freeze? | No |
| Servings |
4 to 6 puddings |
INGREDIENTS
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Metric |
Imperial |
| 4 medium eggs | |
| 130g plain flour | 4½oz plain flour |
| 100ml milk | 4fl oz milk |
| Tablespoon of vegetable oil | |
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Salt and pepper |
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WHAT SPECIAL KITCHEN EQUIPMENT?
Bun or muffin tray
CLICK ANY PICTURE BELOW TO ENLARGE IT
COOK'S NOTES
Heat is the essential for a good Yorkshire Pudding. When you remove the
tin from the oven (careful, it will be very hot) to pour in the mixture, do it as quick as you can.
PREPARATION
Pre-heat the oven to 220°C / 425°F / Gas Mark 7
Beat the eggs for about a minute until they are well mixed.
Top up the milk with water to 150ml / ¼ pint.
COOKING METHOD
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Wipe round the inside of each hole in the bun tray with the oil. Place it in the oven so that
it will be hot when needed.
With a fork or blender, mix together the beaten eggs, milk and water, and the salt and pepper. Sift in the flour bit by bit, mixing it well as you go. |
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Remove the tray from the oven (careful, it will be very hot!) and quickly fill each hole
half full with the
mixture. Return the tray to the oven immediately. Cook for ten to fifteen minutes (possibly longer in some ovens) until the puddings are golden brown. Serve them immediately because after a few minutes they may start to go soggy. |
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