Recipe: Yorkshire Puddings

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A Traditional Yorkshire Pudding Recipe


  • 2 Eggs
  • 4 oz (125g) Plain Flour
  • 1/4 Pint (150ml) Milk
  • 1/4 Pint (150ml) Cold Water
  • Salt & Pepper
  • 2 tbsp Lard or Dripping or Cooking Oil*


      • Pre-Heat the Oven to 220C (425F, Mark 7).
      • Using a food processor or electric hand whisk blend the eggs, milk, water, flour with the salt & pepper together until smooth.
      • (If you don't have a blender then these instructions should help avoid lumpiness : crack open the eggs into a cup and mix well. Add the milk and water together in a jug. Sieve the flour into a large bowl and season with a sprinkling of salt & pepper. Pour the eggs into this and stir together well with a fork. Gradually pour in the milk and water and stir until you have a stiff batter. Beat or whisk well until you have no lumps.)
      • Either way, allow to rest for half an hour.
      • Slip the lard or dripping into a deep sided baking tin and place just this in the oven. Allow to heat up until visible smoking. Quickly, but carefully, take out and rest on the top of the oven. Pour in the Batter mixture. Place back into the oven and bake for around 22 minutes until the batter is puffed up, golden brown and crispy.
      • Serve immediately


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