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Yorkshire Puddings

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Prep time Cook time Difficulty Views Rated (0) Recipe #
10m 20m 3-Medium 107
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Forked by potta on 6 July 2008 (0 descendants)
Forked from Tora (1 ancestor)

Description (Some HTML is OK)

This is one I have partly stolen from Gordon Ramsay. This recipe make about 4 or 6 spongy, soft, warm, crispy and golden yorkshire puddings. Perfect as sides with all kinds of roasts and meat.


Makes 0 servings

  • 20g beef fat/dripping or 2 tbsp vegetable oil (a flavourless oil, sunflower etc.)
  • 100ml full-fat milk
  • 50ml of sparkling water
  • 115g plain flour (sift if you like)
  • ¼ tsp salt
  • 2 medium eggs, beaten
  • Utensils
  • whisk
  • bowl
  • muffin-moulds/tin or yorkshire pudding tin
  • jug

Preparation (Some HTML is OK)

1. Preheat your oven to 220°C/fan200°C/ or gasmark 7. Put beef fat/dripping or the oil into the holes of your tin of preference. Approximately half a tbs in each. Place the tin in the oven for about 5 minutes or until the fat or oil is really really hot. You can test this by putting the wrong end of a wooden spoon into the oil and see if it bubbles around it. It's hot enough if it's smoking.

2. While your tin is getting warmed, mix the milk and sparkling water in a bowl, sift in the flour and salt, pour in the eggs and whisk, drawing in the flour as you go. You may separate the Gradually whisk in the milk mixture, until you have a smooth batter.

3. Transfer the smooth batter to a jug that is easy to pour from. Pour into the hot tins, filling each hole no more than at least three-quarters full. Cook, without opening the oven door, for 20-25 minutes or until risen, deep golden and crisp. Serve them hot.

The batter should be used right away, so don't make this overnight. If you are entertaining you should wear something else while handling the hot oil as the smell really sticks to your clothes! This goes for all kinds of hot grease. Though don't worry about it, the end result smells delicious.

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