RCI-BR.008.0236.001
Yorkshire Pudding
This tasty dish is usually cooked along with roasting meat - especially roast beef - and is made as follows.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 4 oz
- 1 large
- British pint (10 fl oz = 284 ml) milk1/2 unit
- 1/4 teaspoon
- dripping from roast meat or sunflower oils1 unit
- bun or large muffin tin1 unit
Method
1
Combine plain flour and salt in a mixing bowl, then make a well in the centre.
2
Crack the egg into the well and add half the milk, whisking to form a smooth batter without lumps.
3
Gradually whisk in the remaining milk until the batter reaches a smooth, pourable consistency similar to single cream.
4
Let the batter rest at room temperature for at least 10 minutes before cooking.
5
Preheat the oven to 220°C (425°F). Place the bun or large muffin tin inside to heat thoroughly.
10 minutes
6
Carefully add a small amount of dripping or sunflower oil to each cup of the hot tin, ensuring it is smoking slightly.
2 minutes
7
Working quickly, pour the batter into each cup until about half full, then immediately return the tin to the oven.
8
Bake for 20-25 minutes until the puddings are well risen and golden brown, without opening the oven door during cooking.
23 minutes
9
Remove the tin from the oven and serve the Yorkshire puddings immediately while they are still hot and crispy.