Wednesday, September 16, 2009

Yorkshire Pudding

Oops....I did it again.

Tonight, I made Yorkshire pudding. There were other foods involved, but in the face of the Almighty Yorkshire Pudding, do they really matter?

These are great because they're individual puddings, made in a muffin pan. You get more fluff for your buck that way.

Check 'em out.


  • 4 large, fresh eggs, measured out
  • Equal quantity of milk to eggs
  • Equal quantity of all purpose/plain flour to eggs
  • Pinch of salt
  • 2 tbsp lard, beef dripping or vegetable oil


Serves 6
  • Heat the oven to a random high temp, however, do not exceed 450F or the fat may burn.
  • Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly. Leave to stand for 10 minutes.
  • Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump-free batter resembling thick cream.
  • Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
  • Place a pea-sized piece of lard, dripping or ½tsp vegetable oil in a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk, adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
  • Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
To the Queen!

(In case you're itching to know, we ate it with mashed potatoes and London Broil-- pan-seared, baby! If you couldn't care less what we ate with it, but are still experiencing an itch, might want to get that checked out.)