Traditional Yorkshire Puddings
Traditional dish · British
Classic, airy, and crisp Yorkshire puddings, perfect as a side for roast dinners. Made with a simple batter of flour, eggs, and milk, baked in hot fat until golden and puffed.
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Ingredients
- All-purpose flour140g
- Large eggs4
- Whole milk200ml
- Beef dripping or vegetable oil4 tbsp
- Salt1/2 tsp
- Water50ml
Steps
- 1
Preheat your oven to 220°C (200°C fan/Gas Mark 7).
- 2
Sift the flour and salt into a large bowl.
- 3
Make a well in the centre and crack in the eggs. Whisk the eggs into the flour, gradually drawing in the flour from the sides.
- 4
Gradually whisk in the milk and water until you have a smooth batter, the consistency of double cream. Let it rest for at least 30 minutes (or up to 2 hours) at room temperature.
- 5
Pour the beef dripping or oil into a 12-hole Yorkshire pudding tin or a sturdy roasting tin.
- 6
Place the tin in the hot oven for 10-15 minutes until the fat is smoking hot.
- 7
Carefully remove the tin from the oven and quickly pour the batter evenly into the hot fat.
- 8
Immediately return the tin to the oven and bake for 20-25 minutes until the puddings are well-risen and golden brown.
- 9
Serve immediately.
