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Yorkshire Pudding
The Perfect Yorkie for your Sunday Roast |
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150g (3oz) Plain Flour
1 Large Egg
125ml (1/4 pt) Semi Skimmed Milk
Pinch of Salt
Goose Fat (you may use whichever fat you choose
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Preheat the oven.
For Fan Ovens heat to 200 degrees C (400 degrees F/Gas Mark 6).
For Conventional Ovens heat to 220 degrees C or 425 degrees F/Gas Mark 7.
Sieve the Flour and Salt together into the bowl.
Add the Egg and a little Milk and beat to a smooth paste, beating out all the lumps with the wooden spoon.
Add the remaining Milk and whisk the the mixture until no lumps remain. The mixture should lightly coat the whisk/back of the spoon.
Place 1 teaspoon of Fat/Oil into each of the tins and heat in the oven for 5-10 minutes.
Pour the mixture into the tins and place on the second shelf of the oven for 20-25 minutes.
DO NOT open the oven door for the entire cooking time. Steam is the raising agent and the puddings will collapse if the Egg has not set.
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Preparation Time: 25-35 minutes |
Serves: 6 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Jonathan Bond
United Kingdom |
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| This recipe has been viewed 3288 times. |
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