My Mum's Easy And Traditional English Yorkshire Pudding
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- 1 cup beaten egg
- 1 cup plain flour
- 1/2 cup milk
- 1/2 cup water
- salt
- pepper
- 1 -2 tablespoon cooking oil or 1 -2 tablespoon dripping
Recipe
- 1 preheat your oven to 240c,475f or gas mark 9. (if you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and need browning still.).
- 2 pour a scant amount of oil or dripping into your yorkshire pudding tins.(a large roasting tin can be used too. if you do not have a yorkshire pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
- 3 put the tin into the pre-heated oven about 5 minutes before you want to cook the yorkshire puddings.
- 4 empty the flour, salt & pepper into a large roomy bowl.
- 5 make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
- 6 add the water/milk mixture gradually and whisk in between each addition.
- 7 keep whisking until all the liquids have been added. the batter may still be lumpy - this does not matter.
- 8 cover and leave to rest for up to 1 hour.
- 9 just before cooking, whisk thoroughly again to break down any lumps & add some more air.
- 10 carefully take out the tin/s. pour the batter into the tin/s and quickly return to the oven.
- 11 cook for about 20 minutes until well risen and golden brown. do not open the oven in the first 10-15 minutes or they will drop!
- 12 if you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
- 13 serve with roast beef and lashings of gravy!
- 14 can also be served with any roast dinner - we love them with roast chicken - see photos!
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