Frances Bissell

Yorkshire Pudding

Preparation info
    • Difficulty

      Medium

Appears in
Modern Classics
Modern Classics

By Frances Bissell

Published 2000

  • About

One Sunday I thought I’d be rather smart and cook and serve a large Yorkshire pudding in my new enamelled cast-iron rectangular roaster. Disaster. The pudding remained as flat as a pancake. The secret to a good Yorkshire pudding is the thinnest possible tin, to keep the temperature high.

Ingredients

  • 2 free-range eggs
  • 250 mls (8 oz) each milk and water, mixed

Method

Beat the eggs with the liquid. Gradually beat in the flour and the salt until you have smooth batter, and then let it stand for 30 to 40 minutes. Place the dripping in a roasting tin or Yorkshire pudding tin, and place it in the top of a preheated oven at 200°C/400°F/gas mark 6 to hea