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Yorkshire Pudding
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United Kingdom
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4615139
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 140 g plain flour
- 4 ea. (200 g) eggs
- 200 ml milk
- Sunflower oil or meat drippings
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Thyme (optional)
- Rosemary (optional)
- Mustard powder (optional)
- Sage (optional)
- Red onion (optional)
Directions
- Preheat the oven to 230°C (210°C convection)
- Fill your tin(s) with a thin layer of your chosen oil, and place into the oven to heat up.
- Sieve flour into a bowl, then beat in eggs until smooth.
- Slowly add the milk in stages, beating as you go until well-mixed.
- Season with salt and pepper. Add optional ingredients as desired.
- Transfer the batter to a pouring jug. For best results, rest the batter in the fridge for 1 hour.
- Being swift, but careful, remove the hot tin(s) from the oven, and evenly fill the holes with your batter.
- Place the tin(s) back into the oven, and leave them undisturbed for 20–25 minutes until puffed and golden brown. Opening the oven door can upset the cooking of the Yorkshire puddings—trust the process and watch with the door closed.
- Serve immediately. They can also be cooled and frozen for up to 1 month.
Equipment
2 x 4-hole Yorkshire pudding tins, or a 12-hole large muffin tin, Large bowl, Jug, Whisk, Sieve, Silicone spatula, Oven gloves
Notes
For the best Yorkshire puddings, make sure your oil is as hot as it can be. Try a little batter first to see if it instantly puffs up.