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Recipes > English/Scottish > Yorkshire Pudding

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Yorkshire Pudding

by Alex Friend, Jan 8, 2007

UK measurements.

A savoury supplement to roast beef.

Preparation Time: ¼ hour
Cook Time: 25 minutes
Total Time: 40 minutes 		Yield: 1 pudding
Servings: 4 people

Ingredients
3 eggs
115g or 4oz or ½ cup plain flour
275ml or ½ pint milk
beef dripping, or oil
pinch of salt and black pepper 		 

Prep
Mix together the eggs, flour plus a pinch of salt and pepper.
Add the milk, stirring constantly, until you have a runny batter.
Place ½cm or ¼in of beef dripping in the bottom of each pudding mould, or if you are using a deep rectangular roasting tray, place ½cm/¼in of beef dripping across the bottom.
Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.

…. for ‘Toad-in-the-Hole’ add sausages.

 

 

Info on this recipe:

1.8 out of 5 Thumbs Up

0% would make again

 

 

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