Yorkshire Pudding Recipe
Yorkshire Pudding Recipe
Preparation time
Cooking time
Total time
This Sunday, 7th February, is British Yorkshire Pudding Day. I love a Yorkshire pudding and this recipe is easy and always works. You can make large ones by doubling the recipe to serve your roast inside or smaller ones to have as a side dish. I add a cooked sausage to make the very British dish called Toad in the Hole, the children love this.
Marissa: www.marissa.co
Recipe type: Accompaniment
Cuisine: British
Servings: 12
Ingredients
- vegetable oil a teaspoon in each of the muffin holes
- 2 eggs
- 100 g plain flour
- 100 ml milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
Method
- Preheat the oven to 220°C/420°F/Gas 9.
- Using cupcake tin with 12 holes or two 6 hole tins add a teaspoonful of vegetable oil into each of the 12 compartments. This is not a time to use olive oil you need an oil with a high burning temperature.
- Put the tray(s) into the oven for 10 to 15 minutes so that the oil gets very hot. This is the trick to a beautifully risen Yorkshire pudding, there is no raising agent just the heat of the oil and oven that forces this mixture into hollow mountains of crispiness.
- I use a stick blender to blend and a plastic jug to blend the batter together.
- You can also use a mixer to beat the batter together and transfer the batter into a jug.
- Blend or beat the eggs, flour, milk and a pinch of salt and pepper, blend until light and smooth.
- Carefully remove the cupcake tray(s) from the oven or if you have a telescopic rail pull the tray out and pour the batter half way into each compartment.
- Put the tray back in the oven to cook for 12 to 15 minutes, or until the Yorkshire puddings are golden and have risen well.
- Enjoy British Yorkshire Pudding Day
