Yorkshire Pudding
25-30 minutes for smaller puddings and up to 50 minutes for larger puddings
I large, 8 medium or 12 smaller Yorkshire puddings
Nuts
Without crystal sugar
About this recipe:
Yorkshire pudding, traditionally served as part of a Sunday roast lunch, is also delicious with jam and custard. You can make individual puddings in muffin or Yorkshire pudding trays, or in a large oven tray, possibly one already in use for cooking the roast. For best results, pre-heating your metal tray is important and a very hot oven is essential. Left over individual puddings freeze well. Yorkshire pudding is also the basis for Toad in the Hole.
Equipment:
12-hole muffin tray or large baking tray and large mixing bowl
Ingredients:
75g lard or dripping
200g Doves Farm Organic Plain White Flour
pinch of salt
3 eggs
300ml milk
Method:
220°C, Fan 200°C, 425°F, Gas 7
- Pre-heat the oven.
- Divide the lard or dripping between the holes of your muffin tray or put it into a large baking tray.
- Put the flour and salt into a large mixing bowl or jug and stir them together.
- Break the eggs into the bowl, add the milk and beat into a smooth batter.
- Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.
- Put your prepared baking tray into the oven until the fat is very hot and bubbling.
- Carefully remove the tray from the oven. Stir the batter and pour it into your baking tray.
- Return the baking tray to the oven and bake smaller puddings for 25-30 minutes, larger ones for up to 50 minutes depending on your preference for softness or crispness of the pudding.
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Best Yorkshires I've ever made! I added a tiny pinch of baking powder and xanthan gum and swapped the dripping for olive oil. It's all personal taste and trial and error. But they were great. And they freeze well too!
Leyton
Reviewing: Yorkshire Pudding
Made these today, they had lovely flavour but were a bit dense. I did halve the ingredients as I only wanted 6 yorkshires, and I did only put 1 egg in, perhaps that was my mistake..... Will try again, as I do enjoy Yorkshire puddings!
Hi Vanessa, with regards to your review we would always recommend using the 3 eggs as per the recipe and we would suggest freezing any leftovers if you did not require all 12. Best wishes, Doves Farm.
Vanessa
Reviewing: Yorkshire Pudding
Best Yorkshire pudding I have made since gf used both plain and sr flour both times excellent.
Mrs Ann Millington
Reviewing: Yorkshire Pudding
Just used this recipe for toad in the hole! Absolutely delicious!
Miss Abbie Gowen
Reviewing: Yorkshire Pudding
delicious! have made this today for toad in the hole. added some white pepper and some onions to the sausages in the tin. lovely and light and rose beautifully. served with nice thick gravy. mmmmm!!
Mrs GILL MCMAHON
Reviewing: Yorkshire Pudding
Yorkshire pudding was too soft so I think I will add baking powder next time. Also I don't think I had the oil hot enough so will have to be careful of that.
Mrs Judy Openshaw
Reviewing: Yorkshire Pudding
I want to try and make this into toad in the hole. Does anyone know how many people this recipe will serve?
Miss gabrielle dawes
Reviewing: Yorkshire Pudding
made this with self raising as I'd run out of plain to make a toad in the hole and it came out like a dense madeira cake with sausages on the bottom!
Ms Sue Allwood
Reviewing: Yorkshire Pudding
I only had your flour in self raising so used that...they turned out to be the best Yorkshire puddings I have ever made...better than the original! I knew when my husband asked if I would give him mine LOL..wonderful!
Mrs Janet Darbey
Reviewing: Yorkshire Pudding
I had two things that I was willing to make myself ill for when I was diagnosed - Beer and Yorkshire Pudding. However with this recipe that list has gone down to one. Even my hubby went back for second helpings.
Mrs Mau Craze-Gray
Reviewing: Yorkshire Pudding
excellent for the first time my Yorkshire puddings looked no different from ones made with normal flour
Miss ange mcgregor
Reviewing: Yorkshire Pudding