Yorkshire pudding
A Yorkshire pudding is a British kitchen staple worth mastering, whether served alongside a Sunday roast or as part of a classic toad in the hole. Read on for our best Yorkshire pudding recipe, with tips for achieving a crisp exterior and light, airy centre
Ingredients
- Eggs: 4
- Plain flour: 150g
- Whole milk: 175ml
- Salt: 1 tsp
- Water: 25ml
- Beef dripping: 100ml
Instructions
- 1
Combine the eggs,plain flour,whole milk,salt and water in a mixing bowl. Whisk until a smooth batter forms and let rest at room temperature for 25 minutes.
- 2
Preheat the oven to 230ºC. Divide the beef dripping between a 12-well standard muffin tin. Preheat in the oven until the fat is smoking after about 10 minutes.
- 3
Divide the batter evenly between the wells,filling to around half full. Return to the oven immediately. Bake for 15 minutes or until the puddings have more than doubled in size,are crisp to touch and sound hollow when tapped. Serve immediately.
Cook it from the original
This recipe comes from finedininglovers.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.co.uk