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History Cookbook: Traditional Yorkshire Pudding

This recipe is in categories Georgians / Regency, Main courses
About this recipe
Healthiness : (12 votes)
Difficulty:  3 out of 5 difficulty
Cooking Time: 40 minutes


Ingredients
  • 175g / 6oz plain flour
  • 2 eggs
  • 175ml /6fl oz milk (whole or semi-skimmed)
  • 110ml / 4fl oz water
  • 2 tbsp beef dripping
  • Salt and freshly milled black pepper
Equipment
  • Weighing scales
  • Tablespoon
  • Measuring jug
  • Large roasting tin - measuring 28x23cm
  • Sieve
  • Tablespoon
  • Spatula
  • Oven glove
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Pre-heat the oven to 220o / 425f or Gas 7
  2. Place a sieve over a large mixing bowl. Holding the sieve high above the bowl sieve the flour into the bowl
  3. Make a well in the centre of the flour with the back of a tablespoon and break the eggs into the well
  4. Add the salt and pepper
  5. Measure the milk and water into a measuring jug
  6. Begin to whisk the eggs with an electric mixer, as the mixture becomes stiff, gradually add the milk and water mixture but keep the whisk going
  7. Stop and scrape the sides of the bowl with a spatula to remove any lumps and then whisk again until the mixture is smooth
  8. Spoon 2 tablespoons of beef fat into the roasting tin and allow it to pre-heat in the oven
  9. Using an oven glove, remove the tin from the oven and place it over direct heat (turned to medium)
  10. When the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round the dish
  11. Place the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp
  12. Serve it straight away
Traditional Yorkshire Pudding - print view  Traditional Yorkshire Pudding - print view

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