How to Make Yorkshire Pudding

Yorkshire pudding is one of our great contributions to regional cooking. Every roast beef dinner I know of has this pudding as a side. Whilst there are many different ways to make it each one should be large enough to contribute a bowl for gravy. 

Ingredients:

• 4 heaped tbsp all-purpose flour or plain flour
• ½ tsp salt
• 2 eggs beaten
• 300ml full-fat milk
• 2 tbsp vegetable oil (sunflower oil, maize oil) for greasing a mould or duck/goose fat

Preparation:

1. Sift the flour into a large bowl.
2. Make a well in the centre and gradually add the beaten egg. Mix together to form a dough like batter.
3. Add the milk, whisk to a creamy texture.
4. Let this batter stand for at least an hour in the bowl.
5. Get a Yorkshire Pudding mould or tin and grease with oil or fat. Heat the oven to 200C/gas mark 6. Place the mould in the oven until it is extremely hot – almost smoking but not quite.
6. Stir the batter and rapidly pour into the tin or moulds. It will fizz and sizzle.
7. Bake for 30 minutes until it has risen to a golden-brown. Individual puddings rather than the large version only need 15 to 20 minutes of baking.