The Best Yorkshire Pudding Recipe

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Ingredients:

Fat
75g plain white flour
1 egg
75ml milk
55ml water
salt
pepper

Pre-heat oven to maximum temperature, then add a small amount of fat (we used goose fat, but the fat from roast beef would be good) to each section of a baking tray. Put in the oven for 5 minutes - until the fat is smoking.

Meanwhile, beat together the flour, egg, milk, water and seasoning to make the batter.

Remove the tray from the oven and quickly add a small amount of batter to each section then return to the oven.

Reduce the temperature to 220c then cook for 20 minutes until risen and golden.

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Although I have a full and fulfilling life, I've been fascinated by Yorkshire pudding for decades. Apparently grew up on the wrong continent. Your recipe will be easy to follow with the outcome of unpretentious, good food and a fascination brought to fruition. Why would I not try this?

Your video content, style, technique . . . all excellent. And the 64 music . . . what a clean, witty brass interpretation. Quite curious what other musical choices you've made on cooking videos.

sesanner

Yorkies are nice with some mixed dried herbs added to the batter, ½tsp per ½pint of batter. I occasionally make yorkies with a tsp of garlic puree in the mix.. old fashioned plain yorkies are great also

asthenewt

The Rag version of the Beatles' tune "when I'm 64" maybe the Canadian Brass

edwinstar

they're some good looking yorkshires! GJ :D

maxchina

Found this video 45 minutes ago, and now I have yorks infront of me! It's definitely a quick recipe, but I'm not sure if this is how real yorkies are supposed to taste like.. it's a bit soft even at the edges (even though I almost burned em)

andian

From these puddings look awful... and try using a jug to pour the batter, less mess! Easy method: in a blender mix 2 eggs, a cup of milk. 1 cup of plain flour (all purpose will do) with a good pinch of salt...blend well then rest in the fridge for 30 minutes. Put a square, round or rectangular roasting tin with some lard or oil in the bottom (quarter inch deep when melted roughly) into a preheated oven on full power. When oil is smoking hot pour the batter in and shut the door. 20 minutes later open the door and remove the tin. Slice into serving slabs and serve with a brown gravy or beef stew. Enjoy!

superfev

No offence but all this is, is a basic pancake mix with pepper and water. I use a pancake mix for mine i.e. without the water and pepper.

What I love doing (though i'm sure everyone does it since it's obvious) is to use the runoff fat from the the beef roast i'm serving the Yorkshire puddings with, as the fat for the tin. Saves waste and you get this wonderfully subtle beef flavor that improves the Yorkshire puddings dramaticaly!

Good to have a fatty cut to so you have enough fat :)

rich