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Yorkshire Pudding
Preparation info
- Difficulty
Easy
Appears in
Published 1991
Using a strong bread flour gives a better rise and crisper texture, while a second egg makes the pudding richer.
This recipe makes six 10cm (4in) or 18 bun-tin puddings.
Ingredients
125 g 4 oz ½ teaspoon
Method
- Mix the hatter as for pancakes (left). Letting the batter stand for 30 minutes after making helps make lighter puddings. Put a little oil orfat in each tin and place in a
preheated oven, until just smoking. Three-quarters fill ea220° C, 425°F, Gas Mark 7