How to make traditional British Yorkshire pudding: Yorkshire pudding is extremely British and no Sunday lunch of roasted meats with vegetables and gravy would be complete without it.
Yorkshire pudding is known as a Great British Tradition and you can expect them to be being served all over the place … and even outside of Yorkshire.
Yorkshire pudding can be a bit tricky and the difference in results will almost certainly be due to the temperature of your oven. The oven needs to be HOT!
Traditional British Yorkshire pudding: Makes 12
- 7/8ths of a cup of flour (250 grams)
- 1/2 teaspoon of salt
- 1/2 cup (120 mls) milk
- 1/2 cup (120 mls) water
- 2 large eggs
- 2-3 Tablespoons butter or meat fat, for the pan
- Sift salt and flour together into a bowl. Make a well in the center of the dry ingredients and pour in the milk and water. Beat thoroughly with a whisk.
- In a separate bowl or measuring cup, beat the eggs until frothy and add to the batter. Beat the batter well.
- Cover batter with plastic wrap and refrigerate for at least one hour or overnight.
- When ready to bake: Preheat oven to 400°F and generously butter a 12-cup muffin tin.
- Remove Yorkshire pudding batter from fridge and beat until small bubbles rise to the surface.
- Place the buttered muffin tin into the oven until butter is sizzling and slightly browned (about a minute and a half).
- Remove pan from oven and quickly pour batter into muffin cups, distributing the batter evenly between the 12 cups.
- Return to the oven as quickly as possible and bake for about 18-20 minutes or until golden brown. If the Yorkshire pudding is not brown enough, raise the pan to the top shelf of the oven and keep an eye on it while it is browning.
- Remove from oven and serve immediately.