Proper Yorkshire Pudding
- Ready In:
- 21mins
- Ingredients:
- 6
- Yields:
-
12 puddings
- Serves:
- 4
ingredients
- 1 cup plain flour
- 1 large egg (preferably room temperature)
- 1 cup cold water
- 3⁄4 cup milk
- 1 pinch salt
- 1 1 teaspoon oil (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon melted lard (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole)
directions
- Put all ingredients (except the meat fat) in a large bowl and beat very thoroughly with electric whisk until a fairly thin batter is made.
- Put the meat fat or any other oil or fat you like to use, into patty tins (or loaf tins if making large Yorkshires).
- Heat in a very hot oven (450 degrees) until it smokes.
- Pour in the batter, return to the very hot oven and bake for approximately 12 to 15 minutes- until well risen.
- A proper Yorkshire pudding has a top and a bottom and no middle!
- It can be served the traditional way, with gravy before the main meal, or after the meal with syrup (golden or maple!).
- Time to make approx 20- 25 minutes.
- Large Yorkshires are delicious served filled with meat& Gravy and veg, or just sausages and a rich onion gravy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Just finished making them and they came out perfect, They puffed up nice. Similar to pop overs. The flavor is a little plain since it has only a pinch of salt but the fat from the meat does help with flavor. I am serving this with the traditional English Roasts which seems to look great so far-wish me luck. Overall, a good recipe.
RECIPE SUBMITTED BY
Phyllis Elias
Gretna, Dumfries & Galloway
I live in a beautiful bungalow built for us to my design, and the kitchen is wonderful. I love cooking and concocting new recipes. I used to decorate cakes (wedding cakes and celebration cakes) as a hobby. I am a great fan of Rick Stein and his fish cookery books. Since being widowed in 2004, I am finding it difficult to cook small amounts, but still enjoying culinary adventures. I also enjoy having friends round for a Raclette evening where they all get to try something different as they are rarely found in the UK.