My Grandma’s Traditional Yorkshire Pudding
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| Serves | 4 |
| Prep time | 1 hour |
| Cook time | 20 minutes |
| Total time | 1 hour, 20 minutes |
| Region | British |
| By author | Karen S Burns-Booth |
The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there's a crowd, use a big cup, jug or a mug.
Ingredients
- 1 cup beaten eggs
- 1 cup plain flour
- ½ cup milk
- ½ cup water
- salt and pepper
- 1 -2 tablespoon cooking oil or 1 -2 tablespoon drippings
Note
The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there's a crowd, use a big cup, jug or a mug.
Directions
| Step 1 | Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still). |
| Step 2 | Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin). Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings. |
| Step 3 | Empty the flour, salt & pepper into a large roomy bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. Cover and leave to rest for up to 1 hour. |
| Step 4 | Just before cooking, whisk thoroughly again to break down any lumps & add some more air. Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven. Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP! If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly. |
| Step 5 | Serve with Roast Beef and lashings of gravy! Can also be served with any Roast Dinner - we love them with Roast Chicken. |
