“Yorkshire Puddings are a traditional British dish served with roast beef. Borne out of necessity as a stomach filler in days gone by when there wasn't much meat to go around. Traditionally they would be browned in dripping from the roast (whatever wasn't used in the gravy that is). They are absolutely delicious and a roast beef meal just isn't complete without them. It is essential both to let the mix stand and to have your oven very hot. Recipe by Joan ELLIS published by Joanna SAVILL. Prep time includes standing.”
READY IN:
1hr
YIELD:
6 individual puddings
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 240 degrees celcius (470 F).
  2. Sift flour and salt into a medium bowl, make a well in the centre.
  3. Add the egg and 1 tablespoon of the milk, use a fork to combine the egg and milk.
  4. Slowly add the remaining milk, mixing constantly until mix is a smooth consistency.
  5. Cover the bowl with plastic wrap and set aside for 30 minutes.
  6. Pour 1 teaspoon of oil into the base of 6 (1/3 cup) muffin pans.
  7. Place the pans with the oil in them into the preheated oven for 3 to 5 minutes until the oil is smoking hot- this step is really important make sure your oil is very hot.
  8. Have your batter and a 1/4 cup measure ready as you need to work quickly.
  9. Remove hot pan from the oven and working quickly, pour 1/4 cup portions of the batter into each muffin pan.
  10. Return the pan to the oven and cook for 20 minutes until the puddings are puffed and golden brown.
  11. Once removed from the oven the centres will sink about half way providing the perfect receptacle for hot gravy.
  12. Serve with roast beef and vegetables.

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