Yorkshire Pudding
We eat this whenever we have been out riding in Autumn. This method is guaranteed to rise, not be lumpy, and requires no sieving of flour. Watching it through the oven door is as entertaining as those “Make Your Own Volcano” experiments you did at school.
Behold the pudding
Ingredients
- 250 grams plain white flour
- 4 eggs
- 300 ml milk
- seasoning
- oil, for roasting tin
Add a bit more flour/less milk for stodgier pudding, more milk/less flour for thinner and crispier.
Tools
Electric hand whisk.
Method
If not already cooking beef or potatoes preheat the oven to 180 degrees C/350 degrees F/Gas mark 4. Place a 12″ roasting tin into the oven on the middle shelf, with enough oil to coat the base and sides. There must be no shelves above the pudding.
Put the milk into a large mixing bowl. Add the eggs and seasoning. Using the electric whisk beat until frothy.
Add all flour to the milk/egg mixture. Whisk until smooth.
Pour the mixture into the roasting tin and place in the oven. At this point turn up the oven to 220 degrees C/425 degrees F/Gas Mark 7.
The pudding will cook in 12 to 15 minutes. About 5 minutes before it is due to come out start watching in awe through the oven door as the pudding rises. Remove the pudding when ready or before it hits the oven roof.
Parade lofty pudding before incredulous spouse and/or children before it deflates.
Enjoy.
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