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.
- 1Gently sift the flour into a bowl.
- 2Using the back of a serving spoon make a well in the centre of the flour and break in the eggs.
- 3Beat slowly, steadily incorporating all the flour.
- 4Beat in the milk, water and seasoning until the mixture is smooth and consistent and not too sticky.
- 5Preheat the oven to gas mark 7, 425°F (220°C)
- 6Add 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.
- 7After 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.
- 8Return the tin to the baking tray in the oven.
- 9The pudding will take 25-30 minutes to rise and become crisp and golden.
Member recipes are not tested by the CHOW food team.