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Modern recipes for Yorkshire Puddings are made with
milk and water to ensure the pudding is light and crisp.
To make a really crisp pudding there should be no fat
in the mixture. Also to create a good well risen pudding,
the oven should be hot and there should be very hot
fat or cooking oil coating the tin, before adding the
mixture.
Ingredients for Yorkshire Pudding
- 110 grams (4 oz) plain flour (sifted)
- 1/2 tsp salt
- 1 large fresh egg
- 150 ml (5 fl) of fresh milk
- 150 ml (5 fl) of water
- Cooking oil, dripping or cooking fat
- Use either a bun tray for small puddings (as shown here) or use a deep metal tray or flat oven-proof bowl to make one large pudding.
How to Make Yorkshire Pudding
- Sift the flour and salt together in a large basin.
- Break the egg and beat in a bowl, then add into the centre of the flour.
- Add the milk and water and beat thoroughly with a whisk.
- Leave the mixture to stand for 40 minutes.
- Heat the oven to gas mark 7, 220°C, 425°F.
- Add a small amount of cooking oil, dripping or
cooking fat to the bun trays or large oven-proof tray/bowl
and heat well in the oven before adding the mixture.
- For small puddings add 2 tablespoons of the batter into each individual pudding hole or add all the mixture to the large tray/bowl.
- Bake for 15 to 20 minutes for small puddings, or if making one large pudding, bake for 30 minutes, then cut the pudding
into portions.
Serving Suggestions
Traditionally, Yorkshire Pudding is served with
onion gravy or raspberry vinegar, as a separate course
before the main meal, however nowadays it is more
usual to serve it with roast
beef.
In some areas, such as the farms of East Riding, the pudding may made using suet, which can either be well seasoned or filled with pork, bacon, sausage, steak, chicken or other fillings.
Other recipes to try: Toad
in the Hole | Roast Beef | Recipe Index
Recipe by Viera Benney (Halifax)
Image Credit:Credit Robert Owen-Wahl (CC0)
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