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Ultimate Yorkshire pudding
Serves 6-8 as a side | prep 10 mins | total time
Ultimate Yorkshire pudding
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Serves 6-8 as a side | prep 10 mins | total time
Yorkshire pudding is world- renowned as a traditional British dish, usually served with roast beef. Yorkshire folk swear by a large pudding cut into slabs, rather than individual puds
Rate
Nutritional information (per serving)
Calories
273Kcal
Fat
12gr
Saturates
3gr
Carbs
31gr
Sugars
2gr
Fibre
1gr
Protein
11gr
Salt
0.6gr
Ingredients
- 225g plain flour
- 4 large eggs
- 225ml whole milk
- ½ tsp fine sea salt
- 3 tbsp beef dripping, lard or vegetable oil - use vegetable oil for vegetarians, not dripping or lard, if required
Step by step
- Sift the flour into a large mixing bowl. Make a well in the middle, add the eggs, pour in half of the milk and add the salt. Using a whisk, mix it together until you have a paste-like texture. Gradually add the remaining milk and whisk until smooth with no lumps of flour. Leave to rest for 30-45 minutes; this allows the starch to swell and absorb the liquid fully, which gives a lighter pudding when cooked. Preheat the oven to 240°C, fan 220°C, gas 9.
- When almost ready to cook, add the dripping, lard or oil to a 26-27cm round metal dish or a 20cm x 30cm roasting tin. Place in the oven on a shelf that has plenty of room above it, as the pudding will rise substantially during cooking. Heat in the oven for 5 minutes until almost smoking. Give the batter another quick whisk, carefully remove the tin from the oven and pour in the batter – it should start sizzling and setting at the edges almost immediately.
- Quickly return the tin to the oven and bake for 18-20 minutes until the pudding is well-risen, golden brown and crisp. Don’t open the oven door any earlier than 15 minutes, as the Yorkshire pudding may deflate. Serve straightaway.