British recipe
How to make Yorkshire pudding
Northern England
A simple batter of eggs, flour and milk poured into smoking hot fat, which puffs up into a golden, crisp cup. It is served with roast beef and gravy.
Ingredients
- 140 g plain flour
- 4 eggs
- 200 ml milk
- A pinch of salt
- Beef dripping or sunflower oil for the tin
Method
- Heat the oven to 230 °C (210 °C fan).
- Put about 1 teaspoon of dripping or oil into each hole of a 12-hole muffin tin and heat it in the oven for about 10 minutes, until very hot.
- Meanwhile, whisk the flour, eggs and salt together, then whisk in the milk a little at a time until the batter is smooth, like thin cream.
- Take the tin out carefully and quickly pour the batter into the hot fat, filling each hole about a third full.
- Bake for 20 to 25 minutes without opening the oven door, until tall, golden and crisp.
- Serve straight away with roast beef and plenty of gravy.
Made it at home? Tick it off and it goes into your kitchen passport.
In 2008 the Royal Society of Chemistry declared that a proper Yorkshire pudding should be at least 4 inches (10 cm) tall. Long ago it was served first, with gravy, so that people would eat less of the expensive meat.
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