Recipe

My Mum's Easy & Traditional Yorkshire Puddings! Recipe

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Ingredients

pepper .
1/2 c water .
salt .
1 c beaten eggs .
1/2 c milk .
1-2 tbsp cooking oil or drippings .
1 c plain flour

Directions

Step #1 Preheat your oven to 240C,475F or gas mark 9.
Step #2 (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving & that the potatoes are moved down to the bottom shelf & NEED browning still.
Step #3 ).
Step #4 Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.
Step #5 (A large roasting tin can be used too.
Step #6 If you do not have a Yorkshire Pudding tin which has 4 wide & shallow c of about 4" in diameter, then use a large muffin tin.
Step #7 ).
Step #8 Put the tin into the pre-heated oven about 5 mins before you want to cook the Yorkshire Puddings.
Step #9 Empty the flour, salt & pepper into a large roomy bowl.
Step #10 Make a dip in the centre & add the beaten eggs bit by bit, mixing as you go along.
Step #11 Add the water/milk mixture slowly & whisk in between each addition.
Step #12 Keep whisking until all the liquids have been added.
Step #13 The batter may still be lumpy - this does not matter.
Step #14 Cover up & leave to rest for up to 1 hr.
Step #15 Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
Step #16 Carefully take out the tin/s.
Step #17 Pour the batter into the tin/s & QUICKLY return to the oven.
Step #18 Cook for about 20 mins until well risen & golden brown.
Step #19 DO NOT open the oven in the first 10-15 mins or they will DROP! If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 mins so they cook evenly.
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