Adam Byatt

Yorkshire Puddings

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Preparation info
  • Makes

    10

    • Difficulty

      Easy

Appears in
How To Eat In: Cooking at Home for Family and Friends
How To Eat In

By Adam Byatt

Published 2010

  • About

I was taught this recipe at Claridge’s years ago and it’s the one I still use today. The batter rises evenly and delivers crisp, flavoursome puddings that are perfect for soaking up the meat juices of a roast dinner.

Ingredients

  • 255 g plain flour
  • pinch table salt
  • 5 eggs

Method

  1. Put the flour, salt and eggs into a bowl and mix together with a whisk until they form a tight batter. Now whisk in the milk until the batter is the consistency of double cream.
  2. Preheat the oven to 220°C/200°C fan/gas 7.
  3. Pour a