Yorkshire pudding

The famous Yorkshire pudding is simple to make and easy to get wrong. A too cool oven will produce stodgy little things that will hardly have risen at all.

The mixture should be prepared a short while before and allowed to stand:

Place 1.5 cups (8oz) flour in a large bowl. Sprinkle some salt onto the flour and mix. Make a well in the flour and break two large eggs into the well. Begin to stir and then while stirring slowly pour in 1 pint of milk and water (I use half water and half 2% milk). The trick is to keep the batter slightly stiff while stirring in more of the flour. The end product will be lump-free!

Pre-heat the oven to 425oF. Place a quarter teaspoon of lard into each well of a large muffin tray. Place the tray with lard but no batter in the oven to heat the lard and tray. This will only take a few minutes; if you leave it too long the lard will evaporate. Pour the Yorkshire batter into each well. The melted lard will rise above the batter. Place in oven on the top shelf until risen and golden; usually 20 minutes.


~ by Alistair on February 27, 2009.

One Response to “Yorkshire pudding”

  1. Note to self: above makes 12 yorkies. Use only 3/4 cups flour, 1 egg and 1 cup of milk/water to make 7 yorkies (and an extra little iddy biddy one).

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