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 Yorkshire Pudding Recipe
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.

KEY POINTS

 Preparation Time:    Cooking Time:  2 to 15
 minutes
 How Difficult  Medium  Freeze?   No
 Servings

6 puddings


INGREDIENTS
Ingredients for Yorkshire Pudding

 Ingredients

How Much

 Plain flour 150g / 6oz
 Milk - preferably full fat 150ml / 6fl oz
 Water 110ml / 4fl oz
 Eggs 2 medium
 Beef dripping 3 level teaspoons
 Salt and pepper To taste

WHAT SPECIAL KITCHEN EQUIPMENT?
Non-stick bun or muffin tray

CLICK ANY PICTURE BELOW TO ENLARGE IT

COOK'S NOTES
High heat is the essential for a good Yorkshire Pudding. Leave enough time for the oven to fully heat up. When you remove the tray from the oven (careful, it will be very hot) to pour in the mixture, do it as quickly as you can.

Don't open the oven for the first 10 minutes - if you do the puddings may well collapse.

Don't over fill the pots with the mixture, only fill to a third full. Filling the pot with more mixture will only result in Yorkshire puddings with a soggy bottom.

PREPARATION
Pre-heat the oven to 240C / 460F / Gas Mark 8

COOKING METHOD

Add level teaspoon of beef dripping to each pot. Smear some round the sides of each pot. Place the tray in the pre-heated oven to heat right through.

Add the eggs to a bowl and lightly mix with a fork so that the yolks and whites are blended together. Add the salt and pepper.


In a larger bowl, add the flour and pour on the eggs. Roughly mix together with a fork. Don't use a food mixer at this stage because it will only cause the flour to spread all over the kitchen!

Add the milk and water to the mixture and beat with a fork / food mixer until all the lumps have disappeared.


Remove the tray from the oven (careful, it will be very hot!) and quickly fill each hole a third full (see Cooks Notes above) 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 will start to go soggy.

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