Gary Rhodes

Yorkshire Puddings

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@mjcockerill
Preparation info
  • Serves

    Six-Eight

    • Difficulty

      Easy

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This Yorkshire pudding batter can be prepared and refrigerated up to 24 hours in advance to guarantee well-risen puddings.

Ingredients

  • 225 g (8 oz) plain flour
  • salt
  • 3 eggs

Method

Sift the flour and a pinch of salt into a large bowl. Add the eggs and egg white and whisk in 300 ml (10 fl oz) of the milk to make a thick batter.

If the batter is rested, it may thicken. To loose