Yorkshire Pudding

    Yorkshire Pudding

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    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).

    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

    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.

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