Recipe

Yorkshire Pudding Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 1 year, 8 months ago A traditional English side dish served with Sunday roast. Prep:10m Cook:25m Servings:6	Tippystclai
	greatsidewitharoastbeefdinner

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Ingredients

1/2 cupall-purpose flour

pinch of salt

1 egg

1 cup milk

Directions

Preheat oven to 350F/170C/Gas Mark4 (unless you are already cooking a roast beef).

In a medium mixing bowl, sift flour and salt together.

Make a well in the center of the flour.

Break egg into the well.

Add a little milk and beat with a fork, gradually adding more milk and drawing the flour from the sides.

Beat well, making sure there are no lumps.

Let the bowl set, covered, for one hour while your roast is cooking.

About 25 minutes before the roast is done put some of the juice/fat from the roast into 6 cups of a muffin tin, making sure the fat is hot and sizzling.

Fill each cup 3/4 full.

Place in the oven on the bottom rack under the roast.

Bake for 25 minutes or until the puddings are golden.

Serve warm with meat.

You can bake these separately but make sure you put sizzling oil in the muffin cups before filling and placing them in a preheated oven.

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Alterations

barmy 1 year, 8 months ago said:
the last time i made yorkshire puddings i put some bisto/oxo cubes into the batter to give the puds a meaty beef flavour when they had been cooked. they went down well and had no complaints.

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