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Traditional Yorkshire Pudding

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Ingredients

125g or 4 oz Plain Flour
2 Eggs
150 ml or 5 fl oz Milk
150 ml or 5 fl oz Water
1 Tbsp. Per Pudding Lard/Butter
1 Tbsp. (optional) Sunflower Oil
Roasting Tin

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Traditional Yorkshire Pudding

Cuisine:

    Golden, crispy and gorgeous these yorkshire puddings are absolutely delicious with gravy, smoked salmon, sour cream and a lot of other combinations!

    • 49 Hours
    • Medium

    Ingredients

    Directions

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    There is nothing to dislike about the; fluffy, airy, light and crisp Yorkshire puddings.

    It’s an absolute classic with roast beef. Every meal with Yorkshire puddings is a great meal.

    I love them. If it was possible I will eat it 3 times a day…

    But I know too much of a good thing can be bad. But there is nothing that can prevent me from making some Yorkshire puddings to soak up the gravy on special occasions.

    Yorkshire pudding has a humble beginning; Starting from nothing more than plain flour, some eggs and milk but it has a rich history.

    This was initially called ‘a dripping pudding’. It’s also published in the book; ‘The Whole Duty of a Woman’ in 1737.

    It has been part of kings; as much as peasants in lovely Britain. Both loved it so much; that it stuck around over the years.

    In the states, it’s known more commonly as ‘popover’.

    Enough history; let’s make some amazingly delightful Yorkshire puddings, and we will leave the feedback to you!

    (Visited 95 times, 1 visits today)

    Steps

    1
    Done

    To make our yorkshire pudding, we will use batter made with plain flour and milk.

    2
    Done

    Put the flour into a mixing bowl, crack the eggs and pour them into the bowl as well.

    3
    Done

    Mix them thoroughly with the flour, adding the milk little by little. Mix it before you add water and then mix some more.

    4
    Done

    Use a whisk to break any small lumps you see. Whisk it until there are no lumps left!

    5
    Done

    Once done, leave the batter to stand for at least 30 minutes.

    6
    Done

    Once done, you can store the batter in fridge but make sure to use it within 48 hours.

    7
    Done

    Now, let’s add 1 tbsp of lard or sunflower oil into each component of deep bun tin and preheat it at 190° C for about.

    8
    Done

    After 10-15 minutes, take out the deep bun tin, give your batter one last whisk and divide the batter between the compartments. Use a spoon to prevent batter from splattering as that can mess up the whole look of our lovely yorkshire pudding! Once done, Bake for another 20-25 minutes.

    9
    Done

    The pudding should be well risen by now and golden brown all over too.

    Tania Munir

    An aspiring marketer; New to the world of digital marketing. A marketing enthusiast, always looking for newer ways to learn.

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