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LOCATION: Recipes >> Breads Quick >> Yorkshire Pudding 07

Print this Recipe    Yorkshire Pudding 07

YORKSHIRE PUDDING

110g (4 oz) plain flour, sifted
1 large egg
300 ml (1/2 pint) milk
1/2 tsp salt
beef dripping or oil

Have all ingredients at room temperature or it will not puff up as
nicely.

Beat together egg, milk and salt, whisk in flour a little at a time
until batter is smooth, with little bubbles round the edges. (This
shows it is well beaten.) Allow to stand in a cool place for half
to one hour if possible, as this will allow the batter thicken.

When beef is done, remove it from oven and stand it in a warm place.
Heat oven to 210 C (425 F). Liberally grease or oil a 20 x 20 cm
[8"] or a bit bigger baking tin or a 12-cup deep patty tin (for
individual puds), and heat in oven for about 5 minutes until smoking
hot. Beat batter again, adding a tbsps of cold water if it seems
too thick, and pour into the hot tin. Replace tin in hot oven for
15 to 20 minutes. When done, it should be brown and crisp around
the edges, golden and soft in the centre.

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