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Go to:- Yorkshire Pudding Day - 3rd February 2008 Yorkshire Pudding Recipe Veg HT English See timings below This amount is enough to Make:1 large (serves 4-6) 4 Individual (serves 4) 12 Popovers 24 Mini Yorkshires (suitable for parties) Ingredients 2 Eggs Approx 180ml/6fl.oz. Milk 100g/4oz Plain Flour ½ level teasp Salt Vegetable Oil Instructions
1. Preheat the oven to 220C, 425F, Gas mark 7. Put enough vegetable oil in a shallow baking tin (approx 20cm x 25cm/ 8x10-inches) or a 4-hole Yorkshire pudding tin or a 12-hole muffin tin to cover the base to a depth of approx 3mm/1/8 inch 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)
If making mini Yorkshires, use a 24-hole mini muffin tin or 2 small 12-hole patty (bun) tins and place a scant teaspoon of oil in each hole before placing in the oven to get very hot. 2. Meanwhile, break the eggs into measuring jug, add enough milk to make it up to 300ml/10fl.oz. and whisk together. 3. Add the salt and flour and whisk until very smooth with no lumps.
4. Carefully remove the tin(s) from the oven, making sure the fat is very hot and fill as follows:-
Large Yorkshire - pour the batter into the centre of the tin, filling to 2/3rds 4 hole tin - pour the batter into the centre of the holes, filling to 2/3rds Popovers - pour the batter into the centre of the holes, filling to half Mini Yorkshires - pour the batter into the centre of the holes, filling to half Return to the oven straight away and bake until well risen and golden as follows:-
Large Yorkshire - 35-40 minutes 4-hole individual Yorkshires - 20-25 minutes Popovers - 15-20 minutes Mini Yorkshires - 9 -12 minutes
Serve hot.
Traditionally served with Roast Beef or any Sunday Roast Dinner.
See our page on Party Yorkshire Puddings for filling ideas and further instructions. |
