Bread
Yorkshire Pudding
BreadOrigin: United Kingdom
Crisp British batter puddings of flour, egg and milk.
Prep
10 min
Cook
25 min
Total time
35 min
Portions
8
Total weight
472 g
Per portion
59 g
Ingredients
Method
Make the batter
- Whisk the flour, eggs, milk and salt to a smooth batter the thickness of double cream.
Rest
- Rest 30 minutes at room temperature (or chill and bring back).
Heat the tin
- Heat the oven to 220°C (200°C fan).
- Divide oil among a 12-hole tin or muffin tin; heat in the oven until smoking hot (about 10 minutes).
Bake
- Working quickly, pour batter into the hot oil to half-fill each hole.
- Bake 20–25 minutes without opening the door until deeply puffed and golden.
- Serve at once.
Serving
Serve immediately with roast beef and gravy.
Storage
Best fresh; reheat briefly in a hot oven to recrisp.