Cookbook:Yorkshire Pudding

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Yorkshire Pudding
CategoryBatter recipes
Yield8 large/12 small
TimePrep: 1 hour 10 minutes
Cooking: 20–25 minutes

Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom

A Yorkshire pudding is a light, fluffy dish that is usually cooked and served alongside a roast dinner, traditionally made with roast meat—especially roast beef. It comes from Yorkshire, a region in the United Kingdom, and is popular across the island. The exact recipe differs from area to area, even from family to family, so the below recipe offers a generic approach to the tasty pudding.[1]

Ingredients[edit | edit source]

Equipment[edit | edit source]

Procedure[edit | edit source]

  1. Preheat the oven to 230°C (210°C convection)
  2. Fill your tin(s) with a thin layer of your chosen oil, and place into the oven to heat up.
  3. Sieve flour into a bowl, then beat in eggs until smooth.
  4. Slowly add the milk in stages, beating as you go until well-mixed.
  5. Season with salt and pepper. Add optional ingredients as desired.
  6. Transfer the batter to a pouring jug. For best results, rest the batter in the fridge for 1 hour.
  7. Being swift, but careful, remove the hot tin(s) from the oven, and evenly fill the holes with your batter.
  8. Place the tin(s) back into the oven, and leave them undisturbed for 20–25 minutes until puffed and golden brown. Opening the oven door can upset the cooking of the Yorkshire puddings—trust the process and watch with the door closed.
  9. Serve immediately. They can also be cooled and frozen for up to 1 month.

Notes, tips, and variations[edit | edit source]

  • For the best Yorkshire puddings, make sure your oil is as hot as it can be. Try a little batter first to see if it instantly puffs up.

References[edit | edit source]

  1. Beeton, Isabella (1907). Mrs. Beeton's Book of Household Management. p. 972.