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.
2 to 15 minutes
150g / 6oz
Milk - preferably full fat
150ml / 6fl oz
110ml / 4fl oz
3 level teaspoons
Salt and pepper
WHAT SPECIAL KITCHEN EQUIPMENT? Non-stick bun or muffin tray
CLICK ANY PICTURE BELOW TO ENLARGE IT
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.
Pre-heat the oven to 240°C / 460°F / Gas Mark 8
Add ½ 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.
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
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.