Yorkshire puddings

Yorkshire puddings

By
From
Kitchin Suppers
Serves
6
Photographer
Laura Edwards

At home Yorkshire puddings are a ‘must-have’ whenever we have roast beef. I have my legendary friend John Hardwick from Sheffield to thank for this recipe. It is exceptionally good. Don’t be tempted to open the oven door to check on the puddings while they are baking or they will collapse.

Ingredients

Quantity Ingredient
115g plain flour
2 free-range large eggs
125ml milk
2/3 teaspoon salt
freshly ground black pepper
4 tablespoons beef dripping
or 4 tablespoons vegetable oil

Method

  1. Heat the oven to 220°C and put a baking tray inside to heat up. Put the flour into a mixing bowl and make a well in the middle. Add the eggs with half of the milk and beat until smooth. Now add the rest of the milk and season with the salt and a grind of pepper, mixing well. Leave the batter to stand for 3–4 hours.
  2. Spoon about 1 tablespoon beef fat or vegetable oil into each compartment of a non-stick 6-hole Yorkshire pudding tray. Slide the tray onto the hot baking tray in the oven and heat for 5 minutes or until smoking hot.
  3. Now quickly ladle the batter into the tray to three-quarters fill each compartment. Immediately return to the oven and bake for 20 minutes or until well puffed and golden brown. Serve at once.
Tags:
The Kitchin Restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again