Delicious Yorkshire Pudding Recipe
A proper Yorkshire Pudding should be light and have a crisp crunchiness on the outside with a softer centre. This deliciouslyorkshire recipe makes one large pudding to be cut into portions after roasting, but the technique can be applied to an 6 × 3 cup roasting tin or 6 inch pie tins for a larger bowl-shaped pudding.
- 150g plain flour
- 2 medium eggs
- 150 ml milk
- 110 ml water
- 4 tablespoons beef dripping
- Salt and cracked black pepper
- Gently sift the flour into a bowl.
- Using the back of a serving spoon make a well in the centre of the flour and break in the eggs.
- Beat slowly, steadily incorporating all the flour.
- Beat in the milk, water and seasoning until the mixture is smooth and consistent and not too sticky.
- Preheat the oven to gas mark 7, 425°F (220°C)
- Add all the beef dripping a large roasting tin with a solid base and place that on a baking tray on a high shelf in the oven.
- After 15 minutes place the tin over direct high heat while pouring in the batter – the dripping should be sizzling to the point of smoking. You need to ensure the fat, tin and oven are very hot.
- Return the tin to the baking tray in the oven.
- The pudding will take 25-30 minutes to rise and become crisp and golden.
Member recipes are not tested by the CHOW food team.