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Yorkshire Pudding

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“Traditionally, Yorkshire puddings were served as a starter because they are cheap to make. Often families wouldn't have a lot of meat to go round so they filled up on Yorkshire pudding first! In my family, we still serve them as a starter and they are quite large. They are smothered in gravy and are yummy! Again the traditional way to cook them is by using animal fat, I have used vegetable oil and it still works (although my dad thought they were not as good). My mum makes these often and doesn't bother to measure the ingredients, so I don't think they need to be exact. This recipe comes from a very old copy of the Be-ro flour baking book (1950's) that belonged to my Grandmother”
READY IN:
30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 4 ounces plain flour
  • 1 pinch salt
  • 1 medium egg
  • 12 pint milk (or milk and water)
  • 12 ounce drippings or 12 ounce lard

Directions

  1. Heat oven to 230ºC, 450ºF, Gas Mark 8.
  2. Mix flour and salt in a basin, make a hollow in the centre and drop in egg.
  3. Stir with a wooden spoon and add liquid gradually, until all the flour is worked inches.
  4. Beat well and add remaining liquid.
  5. N.B. The consistency should be like single cream.
  6. Heat oil or fat in shallow tin or 12 patty tins. Place in oven until haze appears.
  7. Pour all the batter into the tin, or almost fill patty tins. Bake for about 30 minutes for a large pudding, 20 minutes for small ones.

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