Recipe by -Sylvie-
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.
Top Review by PaulaG
I have had Yorkshire pudding in the past but had never tried my hand at making them. This recipe was so easy to make and everyone really enjoyed them. I used about 3/4 teaspoon of salt, allowed the batter to rest as instructed and the puddings baked while we enjoyed a wonderful starter dish. They rose nicely and pulled away from the ramekin but the center remained in tact. I served these with Crockpot Beef Roast #133281 and Roasted New Potatoes with Lemon Horseradish recipe #170056. Definitely something I will make again
- 225 g plain flour (1 3/4 cup)
- 4 eggs, beaten
- 300 ml milk (10 fl oz)
- 1 1⁄2 tablespoons beef drippings, for batter
- 100 g beef drippings, for cooking (3 1/2 oz)
Directions See How It's Made
- Mix the flour and salt and sift them into a large mixing bowl.
- Make 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.
- Whisk in the remaining milk.
- Set batter aside and allow to rest for at least 30 minutes.
- Preheat oven to 450°F/230°C/Gas 8.
- Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke.
- Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.
- Bake immediately for approximately 10-15 minutes.
- Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.
- If you're making one large pudding, it will take 30-40 minutes.
- They 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).