Traditional Yorkshire Pudding

Total: 30 mins Nutritional Guidelines (per serving):

Prep: 10 mins
148 Calories
Cook: 20 mins 7g Fat
13 g Carbs (carbohydrates)
Yield: 6 servings
8g Protein

In Yorkshire, the pudding is traditionally served with gravy as a starter dish followed by the meat and
vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and
vegetables.

Ingredients
 4 eggs (large, measured into a jug)
 1 cup milk (equal quantity of milk to your
measured eggs)
 1 cup flour (equal quantity of all-purpose or plain
flour to measured eggs)*
 Pinch of salt
 2 tablespoons lard (or beef dripping or vegetable oil)

STEPS TO MAKE IT
1. Gather the ingredients.
2. Heat the oven to the highest temperature possible, however, do not exceed 450 F/230 C or
the fat may burn.
3. Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly
with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
4. Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again
using an electric hand beater or hand-whisk to create a lump-free batter resembling thick
cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in
the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
5. Place a pea-sized piece of lard, dripping or 1/2 teaspoon vegetable oil into your
chosen Yorkshire pudding tin, or a 12-hole muffin tin and heat in the oven until the fat is
smoking.
6. Give the batter another good whisk adding 2 tablespoons of cold water and fill a third of each
section of the tin with batter and return quickly to the oven.
7. Leave to cook until golden brown - approximately 20 minutes. Repeat the last step again until
all the batter is used up.
8. Serve and enjoy! * Inglese Italiano

all-purpose flour, US (plain farina multiuso nf

UK: plain flour n
 
flour, wheat
flour)
All-purpose flour is great for
cookies, but doesn't have enough
gluten for bread.