deliciouslyorkshire | Recipes | Yorkshire Pudding

A proper Yorkshire Pudding should be light and have a crisp crunchiness on the outside with a softer centre. This recipe makes one large pudding to be cut into portions after roasting, but the technique can be applied to an 6 × 3 cup roasting tin or 6 inch pie tins for a larger bowl-shaped pudding.

Method

To make the batter:

1. Gently sift the flour into a bowl.
2. Using the back of a serving spoon make a well in the centre of the flour and break in the eggs.
3. Beat slowly, steadily incorporating all the flour.
4. Beat in the milk, water and seasoning until the mixture is smooth and consistent and not too sticky.

To cook the puddings:

1. Preheat the oven to gas mark 7, 425°F (220°C),
2. Add all the beef dripping a large roasting tin with a solid base and place that on a baking tray on a high shelf in the oven.
3. After 15 minutes place the tin over direct high heat while pouring in the batter – the dripping should be sizzling to the point of smoking. You need to ensure the fat, tin and oven are very hot.
4. Return the tin to the baking tray in the oven.
5. The pudding will take 25-30 minutes to rise and become crisp and golden.

TIP: Don’t open the oven door as they cook, this can cause the pudding to collapse.