Yorkshire Pudding
Classic and fluffy Yorkshire puddings are a British essential, perfect for Sunday roast. This recipe ensures a golden-brown, crisp exterior with a wonderfully soft centre.
Ingredients
Main Ingredients
- 0.25 cup all-purpose flour
- 0.5 cup milk
- 2 large eggs
- 0.25 teaspoon salt
- 0.25 cup beef drippings or vegetable oil plus extra for greasing
Instructions
Preparation Steps
- Preheat your oven to 425°F (220°C). Place your Yorkshire pudding tin (or muffin tin) in the oven with the beef drippings or oil in each mould. Heat for about 10-15 minutes until the fat is smoking hot.
- While the tin is heating, whisk together the flour and salt in a bowl. Make a well in the centre and crack in the eggs.
- Gradually whisk the eggs into the flour to form a smooth batter. Slowly add the milk, whisking continuously until you have a smooth, thin batter, similar in consistency to double cream.
- Carefully remove the hot tin from the oven. Quickly and carefully pour the batter evenly into each mould, filling them about two-thirds full.
- Return the tin to the oven immediately and bake for 20-25 minutes, or until the Yorkshire puddings are well-risen, golden brown, and crisp.
- Serve immediately with your favourite roast dinner.
Notes
For extra crispiness, you can slightly open the oven door during the last few minutes of baking. Be careful not to let the Yorkshire puddings deflate.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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