Perfect Yorkshire Puddings – Every Time

Name: Perfect Yorkshire Puddings – Every Time
Cuisine: British
Ingredients: 4 large, fresh eggs, measured in a jug; Equal quantity of milk to eggs; Equal quantity of plain flour to eggs; Equal quantity of plain flour to eggs; Pinch of salt; Lard, beef dripping or vegetable oil for cooking; Lard, beef dripping or vegetable oil for cooking; Lard, beef dripping or vegetable oil for cooking

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Great Book Of Yorkshire Pudding

By Elaine Lemm

Published 2018

About

There is no definitive recipe for making Yorkshire puddings – everyone it seems has their own and this is mine. It isn’t the method my mother showed me as she has the knack of making amazing puddings without measuring anything, but is one I have developed over the years to produce perfect puddings every time:

Ingredients

4 large, fresh eggs, measured in a jug
Equal quantity of milk to eggs
Equal quantity of plain flour to eggs
Pinc

Method

Heat the oven to the highest temperature possible. However, do not exceed 230°C/450°F/Gas 8 or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric or hand whisk until foamy. Leave to stand for about 10 minutes to allow the bubbles to subside.

Sieve the flour into the milk and egg mixture and beat again us