| Ingredients: |
Directions:
A classic Yorkshire Pudding is quick, easy to make and with this, my best Yorkshire Pudding recipe, guarantees success every time. A traditional Yorkshire Pudding fresh from the oven should be well-risen, golden brown with a crisp exterior and soft middle. Yorkshire Puddings are a classic British recipe and one of the major components of England's national dish, Roast Beef and Yorkshire Puddings, a regional dish with national (and international) appeal. Watch My Video of How to Make Perfect Yorkshire Puddings Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Yield: Depends on size of tin used. Ingredients: 4 large, fresh eggs, measured in a jug Equal quantity of milk to eggs Equal quantity of all purpose/plain flour to eggs Pinch of salt 2 tbsp lard, beef dripping or vegetable oil Preparation: Serves 6 Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn. Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes. Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours. Place a pea-sized piece of lard, dripping or ½tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up. Serving Yorkshire Pudding In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables. Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right. Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey. Yorkshire Puddings do not reheat well, becoming brittle and dry. |