Hugely popular throughout the UK, Yorkshire Pudding is made from cooking a simple batter of eggs,, flour, butter and milk in a very hot oven until it is puffed up, crispy on the outside yet wonderfully soft in the centre.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat your oven to Fan oven 200°C/220°C/425°F/Gas Mark 7.
Prepare the tin/s. Add 1½ teaspoons of your chosen fat to each muffin hole or the whole quantity to your baking dish. Use a pastry brush to ensure the base and sides of the tin are covered in the fat/oil. (See Recipe Notes for tin sizes.)
Put the dish into the pre-heated oven to heat up for at least 5 minutes.
Add the flour, salt, pepper, eggs, melted butter and water to a bowl or jug and beat with an electric or a balloon whisk until mixed.
Scrape down the sides of the bowl, add the milk and beat on a slow speed until thoroughly incorporated. It should the consistency of double/heavy cream.
Pour the batter equally into the hot oil – I make one large or six large individual Yorkshires but you may prefer to make 8 slightly smaller individual ones.
Place in the centre of a very hot oven and bake for 20 – 25 minutes for the individual ones or 30 – 40 minutes for a larger Yorkshire.
They are cooked when the batter has puffed up, the outside is crispy and the inside is soft.
Serve immediately – they will deflate quickly so get them on the table as soon as possible.
Delicious with roast dinners, sausages with onion gravy and use the recipe for Toad in the Hole. Also works really well with fish pâté!
Equipment:
Tins: