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A Traditional British recipe for individual Yorkshire puddings

Go to:-  British Yorkshire Pudding Day

Makes 12 small       Hot   Accompaniment  Vegetarian  England  British  Europe



50g/2oz Plain Flour

teasp Salt

1 Egg

150ml/5fl.oz. Milk

Vegetable oil




1. Preheat the oven to 220C, 425F, Gas mark 7. Well grease a 12 holed bun/patty tin with vegetable oil and place in the oven to get very hot. If roasting beef, you can use the fat from the roasting tin, made up with extra oil if necessary. (see note below)


2. Meanwhile, place the flour, milk, salt and egg in a large bowl and whisk together until smooth and lump free.


3. Carefully remove the tin from the oven, making sure the fat is very hot - there should be about 3mm/1/8-inch of fat in the bottom of each hollow. Immediately pour in the batter filling the hollows about 2/3rds full, then return to the oven and bake for 15 -20 minutes until well risen and golden. Serve immediately.

Traditionally served with Roast Beef.


End of instructions


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Tips, Options and Substitutions


 It may be easier to heat the tin containing the oil on the stove top rather than in the oven.



Key techniques required to make this recipe


Main equipment required to make this recipe


Mixing Bowl

Measuring Jug

Electric or hand whisk

12 hole patty tin


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