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Yorkshire Pudding Recipe

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This recipe for Yorkshire Pudding is from The Dead Maple Provisions Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. plain flour
¼ tsp salt
3 large eggs
1 C. milk
4 tbsp sunflower oil
Directions:
Directions:
Preheat the oven to 400 Degrees F.

Mix the flour and salt together in a bowl and make a well in the center. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.

Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5 minutes, or until the oil is piping hot.

Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20–25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen.

Serve immediately or see notes
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
This is Mary Berry's Yorkshire pudding recipe.

Equipment and preparation: you will need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins or a large roasting tin.

The Yorkshire puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The batter can be made up to two hours ahead. The cooked puddings can be frozen and cooked from frozen in a preheated oven for about 10 minutes. It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds.

 

 

 

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