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Here’s a classic Yorkshire Pudding recipe — golden, crispy on the outside, soft in the middle, and perfect for serving with roast beef and gravy.
🥄 Ingredients (Makes 12 puddings)
140g plain flour (about 1 cup)
4 large eggs
200ml milk (whole or semi-skimmed)
Pinch of salt
Oil or beef dripping (about 1 tsp per muffin cup)
🔪 Method
Preheat oven to 220°C (200°C fan) / 425°F / Gas Mark 7.
Make the batter:
In a bowl, whisk together flour and salt.
Crack in the eggs, then gradually add the milk, whisking until smooth and lump-free.
Let the batter rest for at least 30 minutes at room temperature (or chill for up to a few hours and re-whisk before using).
Prepare the tin:
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