Yorkshire Pudding

    • < />
    • < />

    Yorkshire Pudding

    Yorkshire Pudding

    (9)
    45min


    1 person made this

    I love cooking and eating Yorkshire puddings. For me it brings back happy memories of my late mum cooking a lovely Sunday Roast, with huge Yorkie puds, and any leftovers we would have cold with jam spread on top (sounds weird but please try it).

    Ingredients
    Serves: 9 

    • enough vegetable oil or beef dripping for the tins
    • 1 mug plain flour
    • 1 mug eggs cracked and filled to the top of the cup
    • 1 mug half milk and half water

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 220 degrees C. Pour in a little oil into each pan of a Yorkshire pudding tin or muffin tin, then into the oven to get the oil hot.
    2. In a mixing bowl add the flour, eggs, milk/water and a pinch of salt and pepper then mix well with a whisk.
    3. By now the oil should be smoking hot, take out of the oven and immediately pour the batter into each tin about 3/4 full, then place into the oven for around 25 to 30 minutes. Do not open the oven during this time or the puddings could flop.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    7

    hi, this was my first time making these babies, they were really nice, i just have one question, mine were too eggy, is that the way they are supposed to be or more doughy. not being from the uk, i know nothing about how your traditional food should "feel" like. anyway, thanks :D  -  20 May 2012  (Review from Allrecipes UK & Ireland)

    by
    3

    Fantastic, i've used this recipe a few times now and my yorkshires have turned out great every time. Plus i found they were even better if frozen and warmed up  -  15 Apr 2015  (Review from Allrecipes UK & Ireland)

    by
    2

    Great to see a big Yorkshire, not those little muffin ones. Like Andy, I'm from Northamptonshire & my mum used to cook the Yorkshire in the big baking tin, pouring the batter round the Sunday joint for the last 1/2 hour or so of cooking. I still make it this way. Each type of meat gives the Yorkshire round it a unique flavour and lamb & chicken give it a lovely crispy bottom. Yummy. We'd have any left over cold & sprinkled with salt.  -  07 Jun 2015  (Review from Allrecipes UK & Ireland)

    Write a review

    Click on stars to rate