It’s Yorkshire Day tomorrow and Yorkshire puddings need to be made and eaten. We have a Yorkshire pudding recipe that makes 4 large or 8 small puddings. It can easily be scaled up or down so if you would like to make 100, be our guest.
1) Beat all of the ingredients together and leave to rest for a minimum of 30 minutes. Ideally put the mix into the fridge for a couple of hours before use.
2} Pre heat the oven to 193°C
3) Place beef dripping, vegetable oil or rape seed oil into the Yorkshire pudding trays and put them into the oven until they are hot.
4) Carefully remove the trays from the oven and add the mix to each compartment. Don’t over fill the trays and keep each pudding the same level to avoid uneven cooking.
5) Cook for 15 mins (small trays) or 22 mins (wide or deep trays).
If you like them doughy add a little extra flour for a thicker mix. If you like them crispy add a little extra milk for a thinner mix
Never use self raising flour! The additives kill the egg and it's the egg proteins that make Yorkshire puddings rise. Yorkshire puddings with self raising flour don't rise well and end up like little stodgy cakes.