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  COOKING TIME

45-50 minutes

  SERVES

4 adults

  DIFFICULTY

Easy

  NUTRITION

Now and again

Yorkshire Pudding

A peculiarly British quirk, the Yorkshire Pudding is a truly delicious addition to a roast dinner. It is basically a big pancake that has been roasted. It’s crisp on the outside and wonderfully, squidgily soft on the inside, and if you’ve never had it, you’ll wonder how you got through life without it once you do.

Ingredients

8 large potatoes (allow 2 per person for hungry people)

 

4 tablespoons sunflower oil

 

Salt

How to do it
The Jug Technique for making batter

After lots of trying various recipes, we’ve found this to be a really fool-proof way of making yorkshire puddings that can be amended to the number of people you’re cooking for.

 

1. Take a large glass measuring jug – make sure the measurements are visible. Crack one egg per person into the bottom of the jug. Whisk it up with a fork.

 

2. Look what volume of eggs you’ve got by reading where they come to on the measure. Add the same volume of flour to the jug, for example:

200ml eggs, add enough flour so the mixture sits at 400ml.

Give it a whisk with a fork to incorporate the mixture.

 

3. Add the same volume of milk to the egg and flour. For example, 400ml of egg and flour, add 400ml milk.

 

4. Transfer this to a large mixing bowl and give it a good mix with a balloon whisk to get rid of the lumps.

 

5. Check the consistency of the batter. It should be like single cream. If it’s too runny, add a spoonful of flour until it’s right. If it’s too thick, add a little more milk.

 

6. Return to the jug, cover with foil and place in the fridge for 30 minutes.

Roasting the Yorkshire Pudding

1. You can either make individual Yorkshire puds or one large one. For individual puds, use a Muffin tray and place a heaped teaspoon of lard into each section. For a large one, use a deep sided baking tray or roasting pan. Add 75g lard to the bottom of the pan.  Place the tray into the oven preheated to 220°C / 430F / Gas Mark 7. Leave for 10 minutes.

 

Make sure there is plenty of room at the top of the oven as you’ll be surprised how much the batter will rise!

 

2. The lard should have melted fully. It should be smoking slightly. Pour the batter into the pan as quickly as possible. Place back in the oven and cook for 30 minutes. The pudding/s will rise and brown on top. Let it settle for a few minutes before serving. Make sure it is smothered in gravy!

PART OF THE PERFECT ROAST DINNER…

Got your spuds sorted, now for the rest of your dinner!
Learn how to cook the rest of your meal using our step-by-step guide.
Roast Meat & Gravy
Roast Potatoes
Roasting Vegetables
Steaming Vegetables