Traditionally served in Yorkshire BEFORE your main meal with gravy.
"I halved the quantities and it made 9 individual ones.
I also used skimmed milk and sunflower oil instead of dripping and they still turned out well, so a slightly healthier option!
182 people want to try | 484 have favorited
Yorkshire Puddings Preparation
Mix the flour and salt and sift them into a large mixing bowl.
Make a well and add the eggs, half the milk and beat everything until smooth and all the lumps have gone.
Whisk in the remaining milk.
Set batter aside and allow to rest for at least 30 minutes.
Preheat oven to 450F/230?C/Gas 8.
Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke.
Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.
Bake immediately for approximately 10-15 minutes.
Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.
If you're making one large pudding and cutting it up, it will take approximately 30-40 minutes.
They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter.)
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Yorkshire Puddings Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven