Yorkshire pudding
Puffed Batter Baked in Smoking-Hot Fat
Yorkshire pudding is a thin egg, flour and milk batter poured into very hot fat and baked until it puffs high, golden and crisp at the edge.
The recipe heats beef dripping or oil in the tin until smoking, pours in a batter of flour, eggs, milk and a little sparkling water and bakes 20 to 25 minutes at 220°C without opening the oven.
Ingredients
For the puddings
- 20 g beef dripping or 2 tbsp vegetable oil
- 115 g plain flour
- 1/4 tsp salt
- 2 medium eggs, beaten
- 100 ml full-fat milk
- 50 ml sparkling water
- Pepper
Method
- Heat the fat Heat the oven to 220°C (fan 200°C, gas 7). Put the dripping or oil in a 4-hole Yorkshire pudding tin or 6-hole muffin tin and heat in the oven until smoking.
- Make the batter Mix the milk and sparkling water. Sift the flour and salt together, season the beaten eggs with pepper, make a well in the flour and whisk in the eggs, then gradually the milk mixture, until smooth.
- Bake Pour the batter into the hot tin until each hole is three-quarters full and bake for 20 to 25 minutes without opening the oven door, until risen, golden and crisp.
Food safety
Smoking-hot fat is a burn and fire risk: take the tin out carefully with oven gloves, pour the batter away from your body and never let fat overheat unattended.
Do not open the oven door while they rise.