Giant Yorkshire Pudding
Quintessential British Classic, made with a few basic ingredients, this fail proof, works every time recipe will be sure to please.
Equipment
- 1 Jug or Bowl
- 1 Scales
- 1 Hand Whisk
- 2x 20cm Sandwich Cake Tins
Ingredients
- 145 g Plain Flour
- 4 Large Eggs
- 200 ml Milk
- 1//2 tsp Sea Salt
- 1 pinch Cracked Black Pepper
- 2 tbsp Beef Dripping Sunflower / Vegetable Oil is fine
Instructions
Make the Batter
- Weigh out your Flour into a bowl
- Add the salt and pepper to the flour
- Crack the eggs into a cup, this will make it easier to remove any rogue shell that may fall off
- Add the Milk to a Jug
- Pour the Flour into the Milk
- Add the eggs to the Flour and Milk
- Mix thoroughly, ensuring there are no lumps, once whisked for a couple of minutes, move the whisk to the top of the batter and mix there, so you are combining air into the batter
Resting the Batter
- Place the batter into the fridge to rest allow to rest for at least 30 minutes, and up to a maximum of 24 hours.
- Once ready to use, your batter should have a foam like appearance on the top.
Cooking
- Pre heat your oven to 220c /410f / (Fan oven) Gas mark 8
- While the oven is warming up, add the beef dripping or a small amount of sunflower oil to the bottom of the sandwich tins, 1 tbsp should be enough and place in the oven to heat up, allow at least 10 minutes.
- Once the oven is up to temperature, add half of the batter to each sandwich tin and cook for 25 minutes.
- Remove from the oven, serve and enjoy!
Video
Notes
Sandwich tins used are 20cm from John Lewis, but any 20cm non stick should suffice.
Nutrition
Calories: 400kcal