Easy Yorkshire Pudding
The trick to this classic Yorkshire pudding is to make sure the fat is very hot before adding the batter.
Ingredients
Serves: 8
- 1 cup (125g) plain flour
- 1 cup (250ml) whole milk
- 2 eggs
- 1/2 teaspoon salt
- 3 tablespoons beef dripping
Directions
Preparation:15min ›
Cook:35min ›
Extra time:1hour chilling ›
Ready in:1hour50min
- In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes until smooth. Cover and refrigerate 1 hour.
- Preheat oven to 220 degrees C. Coat a 20x30cm roasting tin with beef dripping. Preheat the tin 15 minutes so the dripping is hot and sizzling.
- Remove the mixture from the refrigerator. Beat briefly, then scoop into the tin. Bake 20 minutes.
- Lower oven temperature to 190 degrees C. Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.
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Reviews and Ratings
Global Ratings:
(67)
Reviews in English (50)
i found the recipe slightly different to how i would do it. i only use plain flour and no salt also the pudding it self should be crispy on top and should be very tall like a bowl. Another thing you should do is eat it cold with jam in. - 29 Sep 2008
easy, quick (not including the standing time) and yes it is traditional thank god so many are not - 29 Sep 2008
Light, airy and absolutely delicious! Got rave reviews from all! Thanks Karen! - 29 Sep 2008