Yorkshire Pudding
Ingredients
2 eggs
Approx 180ml/6fl.oz. milk
100g/4oz plain flour
½ level teasp salt
Vegetable oil
This amount is enough to make:
1 large (serves 4-6)
8 individual (serves 4 -8)
12 popovers (serves 4 -6)
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 2 x 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.
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
Return to the oven straight away and bake until well risen and golden as follows:-
Large Yorkshire - 30-40 minutes
4-hole individual Yorkshires - 20-25 minutes
Popovers - 15-20 minutes
Do not open the oven door until near the end of the cooking time. Traditionally served with roast beef or any Sunday roast dinner. Serve hot!
Variations: add the following to the batter before mixing:-
2 teaspoons grated horseradish - goes well with beef
1 teasp chopped fresh or dried thyme - goes well with chicken
1 teasp chopped fresh or dried sage - goes well with pork or sausages
1 teasp chopped fresh or dried rosemary - goes well with lamb
