This Yorkshire pudding recipe is the answer to all your Sunday roast prayers. Delectable with a beef roast, gravy and horseradish, it's the perfect carb accompaniment to all that roast meat (or nut or mushroom roast if you're veggie). Yorkshire pudding aren't difficult to make, but they require patience and dexterity, or you risk ending up with a flat, doughy mess. Follow our recipe, and you're guaranteed the perfect puds.
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Yorkshire pudding recipe
To make six Yorkshire puddings, you'll need:
- 2 eggs
- 100 grams plain flour
- 250ml full-fat milk
- 50ml oil or cooking fat of your choice. Goose fat works especially well, but butter or sunflower oil work well too
- A pinch of salt
- A muffin tin
1. In a mixing bowl, combine and flour and the salt; make a well in the middle of the flour.
2. Crack the eggs into the well and begin mixing. Fold in the flour gradually, from the sides. Avoid folding it all at once as you'll end up with a lumpy mixture.
3. When most of the flour has been folded and the mixture is going a bit dry, start add the milk, bit by bit, folding in the reset of the flour from the sides. Once your have a good, pourable consistency, rest the mixture in the fridge.
4. In the meantime, pour in a little oil/add small lumps of cooking fat into each hole in your muffin tin. The tin in the oven to heat the oil.
5. The oil should be very, very hot before you pour in the batter. Take the tin out and pour in the batter up to about two-thirds into each hole. It should begin to sizzle immediately.
6. Place the tin back into the oven and cook at 240ºC for 20-25 minutes. Do not open the oven door during cooking, or your puddings will collapse.
7. Once risen and golden, they're done. Serve with a roast rib of beef and horseradish.