Yorkshire pudding
Chef:
All in the Cooking
Prep:
60 mins
Cook:
30 mins
These Yorkshire puddings go perfect with roast beef, vegetables and gravy - the ideal Sunday dinner.
57g flour
Pinch salt
1 egg
250ml milk
57ml oil
Parsley to garnish
Preheat the oven to 230°C / 450°F / Gas Mark 7.
Sift the flour and salt into a bowl. Make a well in the centre and drop in the unbeaten egg with a little milk.
Mix smoothly around and around, with a wooden spoon, allowing the flour to fall in gradually, adding about half the milk as required.
Work with the back of the spoon to remove any lumps. Beat with the bowl of the spoon for a few minutes to introduce some air.
Add the remainder of the milk and leave to stand for about 30 – 60 minutes in a cool place.
Put the fat to heat in a Yorkshire tin or divide it between eight patty tins. Put into a hot oven until the fat is hot.
Stir the batter and pour into the prepared tin or tins and bake in the preheated oven for about 25 – 30 minutes.
When cooked, cut into eight pieces. Arrange on a dish paper on a hot dish with slices overlapping. Individual Yorkshire puddings may be served in the same way.
Garnish with parsley.
Serves
makes 8 puddings
Preparation Time
60 minutes
Cooking Time
30 minutes
Main ingredients
Flour, Eggs, Oil
Recipe Type
Dinner, Cocktail, Family Dinners, Side Dish
Level of Difficulty
Easy
