Thursday, June 30, 2011



INGREDIENTS:  ( serves  4 )

250  g plain wite flour
300  ml  milk
6  medium free- range eggs
Salt and pepper for seasoning
Beef fat


  • To make the batter, begin by blending the flour, milk and eggs using an electric whisk ad then pass through a fine sieve.
  • Store the mixture in a covered container in the fridge for a few hours to let the batter stand . It's important to season the mixture just before cookng.
  • The salt breaks down the egg whites, which is needed to help the Yorkshire puddings rise.
  • Heat the beef fat in a pudding tray at 220c until it;s piping hot, adding about 2 mm of the fat per cup. When you add the mixture to the fat, it should already start to bubble.
  • Bake at 210c  for 15 minutes then at 190c  for a further 15 minutes. You use high a temperature for the Yorkshire pudding to rise and reduce the temperature to cook it through.
  • Once cooked, use oven gloves to remove and serve with roast chicken, roast potatoes, vegetables and plenty of hot gravy.
TIPS :   With souffles, cakes and anything else that rises in the oven, there is always an element of risk- and  Yorkshire Puddings are no exception. Miscalculated ingredients, the wrong temperature and, fatally, impatience ( and opening the oven door prematurely ) could result in failure.

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