Yorkshire Pudding

Name: Yorkshire Pudding
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: International
Ingredients: 4 Eggs; ¼ tsp White Pepper; 12 oz plain flour; ¼ tsp salt; milk; water

Over a year ago 6,379 views

Cook: 30 mins

Serves: 10

Side Dish

Ingredients

4 Eggs
¼ tsp White Pepper
12 oz plain flour
¼ tsp salt
milk
water

Accompaniment

Description

This is a classic Yorkshire Pudding recipe and if done correctly is very impressive at the dinner table. You can halve the quantities if you wish for a smaller batch

Method

1
Get a good sized basin and pour in the flour.
Add the pepper and salt to the bowl.
Now break the eggs and add them to the dry ingredients in the bowl.
Now just add a little water and stir a little gradually adding water and milk in equal quantities until the mixture achieves a creamy and smooth consistency - not too thick and not too thin.
Leave the mixture to stand for about 20 mins to breath.
Whilst waiting preheat your oven to the highest setting. Place your Yorkshire pudding tin in the oven with enough oil to cover the base and leave oil to heat up until just beginning to smoking.
Without removing the tin from the oven (if possible or do it quickly)place the batter in the tin to about half way up.
Close the oven door carefully and cook on full power for 10 minutes, then turn your oven down to half way and cook for a further 10 minutes.

Chef's Tips

DO NOT OPEN THE OVEN TO TAKE A PEEK !

The secret of this recipe is to get the oil as hot as possible (but to not let it catch fire). If you can add the mixture to the oil in the oven to keep the oil temperature constant. Be gentle closing the oven as you want to preserve the air bubbles in the mixture. Banging the oven causes the bubble to pop and this will effect how well your Yorkshire pudding rises. I think you'll agree a great big fluffy Yorkshire pud is very impressive - good luck!