Yorkshire pudding recipe
This fool-proof recipe will guarantee perfect Yorkshire puds. These can be made and cooked ahead and then reheated in a hot oven, 220°C/200°C fan/425°F/gas mark 7, for about 8 minutes. The batter can be made up to 12 hours ahead. They also freeze well.
Ingredients
- 100 g plain flour
- 0.2 tsp salt
- 3 large eggs
- 225 ml milk
- 1 amount of sunflower oil (see method)
- 3.5 oz plain flour
- 0.2 tsp salt
- 3 large eggs
- 7.9 fl oz milk
- 1 amount of sunflower oil (see method)
- 3.5 oz plain flour
- 0.2 tsp salt
- 3 large eggs
- 1 cup milk
- 1 amount of sunflower oil (see method)
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- You will need a 12-hole deep bun tin, or two 4-hole Yorkshire pudding tins or a large 23 x 33cm (9 x 13in) roasting tin. Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
- Measure the flour and salt into a bowl and make a well in the centre.
- Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk and mix to combine. You can use a wooden spoon but it’s easier with an electric hand whisk. Pour the mixture into a jug.
- Measure a dessertspoon of oil into each hole of the 12-bun tray, or a tablespoon into each hole of the 4-hole tins, or 3 tablespoons into the roasting tin.
- Transfer to the preheated oven for about 5 minutes or until the oil is piping hot.
- Carefully remove the tin from the oven and pour the batter equally between the holes or into the roasting tin. Quickly return the batter to the oven and cook for about 20–25 minutes or until golden brown and well risen. Serve immediately.
This recipe is from Simple Comforts by Mary Berry (BBC Books, £26). Photography by Laura Edwards.
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