LOCATION: Recipes >> Breads Quick >> Yorkshire Pudding 16
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Yorkshire Pudding 16
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Yorkshire Pudding
3 oz / 75g plain flour
1 egg
3 fl oz milk (75 ml)
2 fl oz water (50 ml)
salt and pepper
2 tablespoons beef dripping (for the roasting tin)
Sift the flour into a bowl, make a well in the centre, break the
egg into it and beat it, gradually incorporating the flour, milk,
water and seasoning. You don't have to leave the batter to stand
so make it when you're ready. Have the oven warmed at 425F / 220C
and place your tin (MUST be a tin - not glass) inside with the
dripping / oil. Remove the tin from the oven and place on over
direct heat while you pour the batter into the sizzling hot fat.
This is the secret of good Yorkshire puddings - the fat must be
VERY hot - almost smoking. Then return to the oven and bake for
25-30 minutes until crisp and golden. Serve as soon as possible
as they will lose their crispiness if they have to wait.
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