Yorkshire Pudding

Yorkshire Pudding

4.5

11 Ratings

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:

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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:

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12-hole muffin tray or large baking tray and large mixing bowl

Ingredients:

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75g lard or dripping
200g Doves Farm Organic Plain White Flour
pinch of salt
3 eggs
300ml milk

Method:

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220°C, Fan 200°C, 425°F, Gas 7

  1. Pre-heat the oven.
  2. Divide the lard or dripping between the holes of your muffin tray or put it into a large baking tray.
  3. Put the flour and salt into a large mixing bowl or jug and stir them together.
  4. Break the eggs into the bowl, add the milk and beat into a smooth batter.
  5. Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.
  6. Put your prepared baking tray into the oven until the fat is very hot and bubbling.
  7. Carefully remove the tray from the oven. Stir the batter and pour it into your baking tray.
  8. 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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