Sometimes simple is best. There have been several requests for a Yorkshire Pudding recipe that works, so here is the one we use! 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. If you’re making individual ones then put a little in the bottom of each section. 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. Break in the eggs and whisk until most of the mixture comes together. Season with salt and pepper.
- Start adding the milk bit by bit, and whisk together until you have a smooth batter. 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. 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. Do not open the oven door too early or they will sink!
