1/5 Photos of The Best Yorkshire Pudding
Here in Yorkshire you can't have a Sunday roast or Christmas dinner without Yorkshire Puddings. This recipe was adapted from one featured on Gordon Ramsey's F-Word television program. If you have any leftover, try eating them with golden syrup, they are just as good sweet. If you can't find dripping you can use lard or vegetable oil. They work best in a Yorkshire pudding tray, with indivdual molds, but you van use a deep oven tray approx. 8x10 and make one large pudding, that you can cut into individual portions. Preparation time includes time for the batter to rest.
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- 1Mix the flour and salt and sift them into a large mixing bowl.
- 2Make a well and add the eggs, 1 1/2tbsp of the beef dripping, half the milk and beat everything until smooth and all the lumps have gone.
- 3Whisk in the remaining milk.
- 4Set batter aside and allow to rest for at least 30 minutes.
- 5Preheat oven to 450°F/230°C/Gas 8.
- 6Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke.
- 7Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.
- 8Bake immediately for approximately 10-15 minutes.
- 9Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.
- 10If you're making one large pudding, it will take 30-40 minutes.
- 11They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter. ;D).
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Nutritional Facts for The Best Yorkshire Pudding
Serving Size: 1 (109 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 399.0
- Calories from Fat 197
- Total Fat 21.9 g
- Saturated Fat 9.6 g
- Cholesterol 164.6 mg
- Sodium 162.3 mg
- Total Carbohydrate 38.3 g
- Dietary Fiber 1.2 g
- Sugars 0.3 g
- Protein 10.6 g
The following items or measurements are not included: