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Yorkshire Pudding
Yorkshire Pudding is a traditional British recipe (originating in Yorkshire) for a batter pudding that's a staple component of the British roast dinner. The full recipe is presented here and I hope you enjoy this classic British version of: Yorkshire Pudding.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Additional Time:
(+30 minutes resting)
Serves:
4–6
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
The Yorkshire Pudding is a classic British accompaniment to roast beef, especially for Sunday lunch. It's also the basis for other meals such as
Toad-in-the-Hole.
Ingredients:
290ml milk
4 eggs, beaten
260g plain flour, sifted
salt and freshly ground
black pepper
vegetable oil, lard or dripping
Method:
Making Yorkshire Pudding is simplicity itself, it's just that everything needs to be very hot for it to work. Simply mix the egg, milk and seasonings in a bowl and mix together, stirring vigourously to combine. Then whisk in the flour, adding it a little at a time. Once your batter is made, leave to rest for half an hour.
You can either make a single large pudding in a Yorkshire pudding or similar square tin or you can make individual puddings in muffin tins. Pre-heat your oven to 220°C then add oil, lard or dripping to the tin (or the bases of the individual moulds) and place in the oven until hot. Take the tin out of the oven, adding the batter (stir it first). Make certain that you fill the tins or moulds no more that 3/4 of the way up. Immediately return the tin to the oven and bake for about 15 minutes, until the pudding is puffy and well rise and is golden brown on colour.
Remove from the oven and serve immediately.
If you are making this in the oven with your roast joint you will need the oven hot before you put your Yorkshire pudding in. As a result you will need to increase the oven's temperature to 220°C 15 minutes before the roast comes out to rest (but the increase in heat will not affect the roast at this stage).
