Recipe

Yorkshire Puddings Recipe

Add Step-by-Step Photos	Misslionheart / All my dishes 11 months ago A must with roast beef! Prep:5m Cook:30m Servings:6	Misslionhea
	yorkshire puddings roast beef

Yorkshire Pudding

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Ingredients

6oz plain flour

2 large eggs

pinch salt black pepper

6fl oz milk

4fl oz water

2tbl spoons beef fat

Directions

What should a proper Yorkshire be like? Light is the optimum word here – light as in airy but also as in crisp. There should be a light, crisp crunchiness on the outside but with a hint of soft squidginess within. All very difficult, you might be thinking, but that's not so, because once you've got the right recipe and, most importantly, the right tin to make it in, and have carefully read and followed these instructions, you'll never have a failure – and that's a promise!

To make a Yorkshire pudding to serve six to eight people, you will need a roasting tin measuring 12 x 10 inches (30 x 25 cm) with a solid base (it needs to be solid enough to be placed over direct heat – a vital part of the whole technique). Begin by placing a sieve over a large mixing bowl, then sift in 6 oz (175 g) plain flour, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Don't fall into the trap of thinking that self-raising flour will give more spectacular results – it won't. Plain flour is much better.

Now, with the back of a tablespoon, make a well in the centre of the flour and break 2 large eggs into it. Add a pinch of salt and some freshly milled black pepper. Measure 6 fl oz (175 ml) milk and 4 fl oz (110 ml) water into a measuring jug.

Then begin to whisk the eggs with an electric whisk and, as you beat them, the flour around the edges will be slowly incorporated.

When the mixture becomes stiff simply add the milk and water mix gradually, keeping the whisk going.

Stop just before the end and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again until all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have discovered no foundation for this – so just make it whenever it's convenient.

To cook Yorkshire pudding – remember, keep everything hot: hot oven, hot tin, hot fat and don't forget good oven gloves to protect your hands. Remove the meat from the oven (or if it's not ready, place it on a lower shelf) and turn the oven up to gas mark 7, 425°F (220°C). Spoon 2 tablespoons of beef fat into the Yorkshire pudding tin and allow it to pre-heat in the oven.

When the oven is up to temperature, remove the tin with your gloves on and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.

Serve it cut into squares presto pronto! Yorkshire pudding doesn't like waiting around – it can become soggy. Try to arrange things so that it is taken from the oven just as everyone is sitting down to eat.

Recipe from Delia Smith

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Comments

shirleyoma 11 months ago said:
Love Yorkshire Pudding! yummmm

sunny 11 months ago said:
I have not had this since I was a kid. I look forward to making it soon. = )

lor 11 months ago said:
I grew up with Yorkshire puddings and continue to make them. My recipe is somewhat different but you've got to have the beef fat - that's for sure!!! My Mother always used her Yorkshire pudding recipe for Piggies in Blankets. Oh that takes me back a bit. Mmmmmmmm, fond memories.

trackwidow 11 months ago said:
Well written directions! Thank you.

trevorst 11 months ago said:
As an expat Englishman living in the USA for over thirty years i missed my mothers yorkshires so bad. My mother was an expert and turned out the most perfect yorkshires every time, but even she could not get them right on her visits to the states before her death, She used to say that the flour is different so they just would not rise the same. So a few years ago I set about experimenting and the alteration i give is the results of many failures. Now I am happy to say i get 100% success every time and my family and friends rave about my Yorkshires. Enjoy

vvskgn 10 months, 3 weeks ago said:
Looks great and authentic!

zanna 10 months, 2 weeks ago said:
THANKS, WILL BAKE WITH POTROAST SOON

maggiepie 10 months ago said:
I will make that yorkshire pudding! ty for that recipie! Maggie

oldgringo 9 months, 4 weeks ago said:
Now, that's what I call a recipe! WOW! It's like standing in the kitchen watching you cook it. Looking forward to trying this with my next roast beef.

pink 9 months, 2 weeks ago said:
Tops! Will have with our Christmas feast! *wink*

saltymike 9 months, 1 week ago said:
Thanks for the hints...and thanks for posting.

linebb956 6 months, 2 weeks ago said:
Squidginess???? Now I am scared to try..
OMG.. I love that stuff..
squidginess!!!! LOL

notyourmomma 6 months, 2 weeks ago said:
Great instructions, thank you dear. Love the detail and I can't wait to give these a try.

jencathen 2 months, 2 weeks ago said:
I love yorkshire pudding and my one attempt failed miserably. I was using a Betty Crocker cookbook.

I can't wait to try this with these great instructions.

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Alterations

trevorst 11 months ago said:
recipe for the USA is:
2 Large Eggs, 1 cup of Flour, 1 cup of 2% Milk and a pinch of salt. Mix very smooth and allow to stand in the refrigerator for at least 2 hours, this is very important as until I did this I never had any success. heat the oven to 425,add a touch of beef fat or oil to each compartment and let the muffin tin come to heat (10 mins). Pour the batter mixture into each compartment too about 2/3 of the height. Cook on 425 until the yorkshires have risenout of the tin and started to brown, reduce heat to 350 (my mothers way) and let cook until crispy brown (about 20 -20 mins).

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