The Best Yorkshire Pudding Recipe
The secret
to this ultimate Yorkshire pudding recipe is to prepare the dough in advance:
the result is a Yorkshire pudding that rises high, is tender and slightly
fluffy, and has a crunchy shell.
Ingredients
- 4 medium eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 140 g (1cup+1tbsp) plain (all purpose) flour
- 200 ml (3/4cup+1tbsp) Semi Skimmed milk (I prefer to use semi-skimmed or half fat milk)
- 6 tsp beef dripping or lard (replace with vegetable oil for a vegetarian version)
Instructions
First, place
the flour in a jug and make a well in the center.
Then, add
the eggs and mix with a balloon whisk, bringing the flour to the center with
the eggs little by little.
Add the milk
and whisk again until smooth. It's good if it's a little bumpy.
Place the
carafe in the refrigerator for at least 30 minutes (up to one night) to cool.
This is important to allow the flour granules to swell (also, the cold dough
hitting a very hot pan should cause a good rise).
Preheat the
oven to 220C / 425F.
Add ½
teaspoon lard to each hole in a 12-hole metal loaf pan (* see recipe note 1
below for larger Yorkshire puddings). Place in the oven to heat for 10 minutes.
Take the jug
of Yorkshire pudding from the fridge, add the salt and pepper and stir again
with the whisk.
Open the oven
door, and if it is safe (* note 2), take out the tray and quickly (be careful,
the melted lard will be very hot!), Pour the batter into each of the prepared
muffin holes. Close the door immediately and cook for 15 to 18 minutes until it
is lifted and golden.
Happy
Cooking Time.
