Sometimes simple is best. Â There have been several requests for a Yorkshire Pudding recipe that works, so here is the one we use! Â Hot fat is essential, and an ability to resist opening the oven door too early also helps!
Makes enough for 12 people
INGREDIENTS
- 8oz plain white flour
- 1/2 pint milk
- 4 eggs
- salt and pepper
- About 3 tablespoons of vegetable oil
You will need a large oven proof dish or a yorkshire pudding tray for individual ones.
Method
- Preheat the oven to 210°C Fan.  If you have an oven with a glass door then so much the better!
- Start by putting a good covering of vegetable oil in the dish or pan you want to use, enough to cover the base. Â If you’re making individual ones then put a little in the bottom of each section. Â Put the dish in the oven to heat the oil.
- Weigh out the flour in to a bowl and make a little well in the middle. Â Break in the eggs and whisk until most of the mixture comes together. Â Season with salt and pepper.
- Start adding the milk bit by bit, and whisk together until you have a smooth batter. Â Put the mixture into a jug if you’re making individual puddings to make pouring easier.
- When the oil is really hot, take it out of the oven and pour the batter in to 3/4 of the way up the sides. Â Do this as quickly as you can and return to the oven.
- Bake for about 30 minutes or until the top is a rich brown colour. Â Do not open the oven door too early or they will sink!
