Yorkshire Pudding

guardian.co.uk

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The best way to make yorkshire pudding batter is to use an even amount of everything.

Makes 8 large yorkshire puddings

200g Plain Flour
200ml Eggs (approx 4)
200ml Milk
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Tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and continue to beat until the mix is lump-free. Season with salt and pepper, plus a splash of malt vinegar.

Leave the batter to stand for 30mins.

Heat the oven to 230C/gas 8. Drizzle oil evenly into Yorkshire pudding or muffin tins and put in the oven to heat through.

Pour the batter into a jug, then remove the hot tins from the oven. Carefully pour the batter evenly into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

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5 Responses to Yorkshire Pudding

  1. Pingback: Slow Roast Leg of Lamb | bakedcottonstar

  2. Adrian Lewis says:

    Anyone who can make good Yorkshire Pudding is ok by me!!! FATman

  3. This looks fabulous! I have really been wanting to make one of these with a roast!

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