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Yorkshire Pudding Recipe

Directions

  • 1 ½ cups all-purpose flour
  • ¼ tsp salt
  • 4 large eggs
  • 1 cup milk
  • ¼ cup cold water
  • 2 tsp hot English mustard or Dijon (optional)
  • 2 Tbsp vegetable oil

Instructions

  1. Preheat oven to 425°F.
  2. Sift the flour into a large bowl. Mix in the salt and a few cracks of black pepper. Create a well in the flour and add the eggs, milk, cold water and mustard. Mix well. Let sit for at least 10 minutes. If there are lumps strain through a fine sieve into a jug for pouring. The consistency should be like whipping cream; if it is too thick, pour in a bit more milk.
  3. Divide the vegetable oil between a 12-tin muffin tray and place in the preheated oven for at least 5 minutes. It is really important that the oil is sizzling hot, almost smoking.
  4. Working quickly, pull the tin out of the oven and fill the muffin holes ¾ full of batter. If you want giant Yorkies, fill them right to the top (you’ll just have less). Remove from the oven and serve immediately.
  5. Bake for 20 minutes. The puds should be golden brown and crispy. If they’re not crispy, they will sink as soon as they come out of the oven.

Yorkshire Pudding Recipe

This is the famous Gordon Ramsey recipe for his Yorkshire Pudding.  The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed.  Serve with a roast and gravy.

Ingredients

  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 teaspoon coarse salt
  • 1 1/4 cups all-purpose flour
  • 4 tablespoons vegetable oil ( or beef drippings)

Directions

  1. In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
  2. Preheat oven to 425°F.
  3. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
  4. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
  5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don’t open the oven door until the end or they might collapse.