Classic Yorkshire pudding
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Classic Yorkshire pudding
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A recipe to make classic British Yorkshire puddings.
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Ingredients
- 250 cake flour gram amount unspecified
- 150 ml milk whole
- 150 ml water cold
- 4 egg free-range
- 1/2 tsp salt
- 3 Tbsp sunflower oil
Instructions
- Put all the ingredients for the Yorkshire pudding batter into a blender and whizz until smooth. It should be the consistency of double cream. If making by hand, first beat the eggs, then add the milk and water and beat again. Sift the flour over and whisk until well combined and the consistency of double cream. Allow it to rest for 15 – 30 minutes.
- When the roast beef comes out of the oven and is resting, crank it up to 230C / 450F. Divide the oil between the holes of a 12-hole muffin tin. About ½ - ¾ of a teaspoon per hole and put it in the oven to preheat for at least 15 minutes. It needs to be smoking hot.
- Divide the batter evenly between the muffin cups (the batter should immediately start to bubble. If it doesn't bubble it isn’t hot enough and needs to go back in the oven until it does. Bake for 15 – 20 minutes until golden brown and well puffed up. Serve immediately. Time this all so that the beef has rested and is carved. The gravy and sides have been made and take the tray of Yorkshire puddings directly from the oven to the table.
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