I need a good recipe for Yorkshire pudding?

I need a really good home made recipe for Yorkshire pudding…I’m going to try and make it again in about an hour!
Hi Pauline just looking at your recipe…is that SELF raising flour? Sorry just checking 🙂

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8 Responses to “I need a good recipe for Yorkshire pudding?”

  1. gooner! said:

    Classic Yorkshire Pudding

    Like Grandma used to make – the secrets of success are Hot Oven, Hot Fat and Hot Heavy Pans.

    I find semi-skimmed milk is better than full cream. Some cooks use half and half milk and water. Originally the pudding was cooked below the joint to soak up the meat juices which dripped down from the shelf above. Nowadays the puddings are often cooked in the top of the oven while the meat is resting and the puddings can be served as a first course or as an accompaniment. We’ve got main course and dessert recipes later.

    Ingredients

    125g / 4oz sifted plain flour
    a pinch of salt
    1 large / 1 medium egg
    300ml / half pint semi-skimmed milk
    oil or melted dripping

    Make sure the oven is hot – 220C / 475F / Gas Mk 8.

    Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.
    Pour a little oil or dripping into each cup of a heavy gauge bun tin (I use a cast iron American Popover Pan). Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 5 minutes. Beat the batter again and decant into a jug for speed. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups. Bake for 12 – 20 minutes – depending on size – until puffed and golden. Serve immediately.
    Try not to open the oven door until they’re done – glass doors are useful. If you have to, just open it enough to take a quick peek.

  2. Dani said:

    Well if i remember rightly when i used to make them with my Nan i used to first put 2 eggs… 200 ml of milk… 3 tablespoons of flour… pinch of salt… i think or try checking the BBC recipes homepage it would probebly be safer!

  3. mum of 2 said:

    150 grams of plain flour
    2 eggs
    water enough to mix to a runny consistency
    a pinch of salt
    beat the flour and the eggs until their are no lumps.
    add the water and whisk well until you make a smooth runny paste. add salt
    leave this mixture on the side for about half an hour, but every time you pass the bowl whisk a little bit more to add air. when you are ready to cook this. make sure the oven is very hot225 degrees. heat the oil in the baking tray in the oven. put the mixture into the baking tray and leave the oven closed for 15 mins whilst they cook.
    good luck

  4. wonkyfella said:

    6 heaped dessert spoons of plain flour
    2 eggs
    enough milk to mix into double cream consistency
    pinch of salt
    plenty of black pepper (or pinch of mustard powder)

    Wisk all the ingredients together in a large jug, getting plenty of air into the mix. Place in fridge for as long as possible, usually about an hour.

    Heat oil in tin at 200F for at least 20 mins, you want the oil really hot.

    When ready, re whisk the mix, and pour straight into the tin.

    Cook in oven for about 30-40 mins. ( and don’t open the door till they are cooked!)

    I’m hungry now!

  5. pauline_cs said:

    This one is from Gary Rhodes i have try ed it and it works every time for me.
    4oz self raising four
    1 large egg plus 1 egg white
    1/2 pint milk
    pinch salt
    method
    heat the oven at gas mark 6
    sieve the flour into a bowl,add the egg & the white of the egg whisk together. gradualy add the milk, whisk all together until nice and smooth put in the fridge for about 1 hour. INJOY

  6. Baps . said:

    Try the following

    Yorkshire Pudding
    3 oz (75 g) plain flour
    1 egg
    3 fl oz (75 ml) milk
    2 fl oz (55 ml) water
    2 tablespoons beef dripping
    salt and freshly milled black pepper

    Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you’re ready to cook the pudding.

    About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.

    or Yorkshire pudding
    225g/8oz plain flour
    pinch of salt
    3 free-range eggs
    1 free-range egg white (optional)
    300-450ml/½-¾ pint milk
    oil, lard or dripping, for cooking

    Method
    1. Sift the flour with the salt. Add the eggs and egg white, if using.
    2. Whisk in 300ml/½ pint of the milk. The batter should hold and coat the back of a spoon. Leave to rest for 30 minutes to one hour.
    3. Preheat the oven to 220C/425F/Gas 7.
    4. If the batter seems to have congealed after resting, simply add more of the remaining milk.
    5. Oil or grease two 12-pudding-mould trays. Place in the hot oven until almost smoking.
    6. Pour the batter into the mould trays until almost full. Bake in the oven for 25-30 minutes until crisp. Serve.

    or Yorkshire pudding
    Ingredients
    225g/8oz plain flour
    salt and freshly ground black pepper
    8 free-range eggs
    600ml/1 pint milk
    55g/2oz dripping

    Method
    1. Place the flour and a little salt and freshly ground black pepper into a bowl. Add the eggs, mixing in with a whisk, then gradually pour in the milk, mixing slowly to prevent lumps forming.
    2. Cover the bowl with clingfilm and chill in the fridge overnight.
    3. Preheat the oven to 220C/425F/Gas 7.
    4. Put a little of the dripping in four non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
    5. Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.
    6. Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.
    7. Remove from the oven and serve

  7. MICHAEL B said:

    the oven should be 220c sift 115g plain flour ,pinch salt add 2 eggs ,270ml of milk heat 25g of dripping in a yorkshire tin pour the batter in ,cook for 15min then low the oven to 190c for 12min

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