Batter for Yorkshire Pudding

I saw the tips already posted on how to make a Yorkshire pudding rise, but can somebody post their favorite recipe for the batter?

In that case you know the "secret" is hot, hot, hot!


Yorkshire Pudding

Serves 4; enough for a 30x20cm solid roasting tin


Ingredients

75 g plain flour

1 egg, at room temperature

75 ml milk, at room temperature

55 ml water, at room temperature

2 tablespoons beef dripping (can use olive oil if not roasting a joint)

salt and freshly ground black pepper


Method

1. Sift the flour into a bowl, making sure you get plenty of air into it. Make a well in the centre.

2. Break the egg in to the well and beat, gradually bringing in the flour.

3. Beat in the milk, water (combine these two first in a measuring jug) and seasoning. Make sure to get rid of any lumps.

4. Add the dripping to the roasting tin and place it into an oven preheated to 220C till the dripping/oil is beginning to shimmer and smoke. It is very important that the fat is very hot.

5. Remove the tin and pour the batter in to the tin. The batter should sizzle with the first drop; if it doesn’t put the tin back in the oven.

6. Return the tin to the oven on the highest shelf. Cook for 25-30 till it rises and has become crisp and golden; try not to open the door too soon. Serve immediately.




I guess you can use muffin tins but I was shown by a Yorkshire woman who always used a single, large, solid tin - in the olden days people ate Yorkshire pudding to fill them up before the meat course, so money was tight and a large tin was all they had.


BTW, the sides of the pudding will be the highest points, not the centre. Traditionally gravy was poured into the centre before serving.

Yummy! Thanks!

Sorry for the "delay". I thought you would be inundated...

It must be the name

I totally agree with onefreespirit, but it's very important to point out the flour should be unbleached breadflour. My Yorkshire mother always used this flour, and I've tried to make them here with self-rising, but the result is different.

I am not Brit, but lived there and went to school in UK.

One of the great pleasure is roast beeef, Yorkshire pudding and all the trimmings. And trifle for dessert.

Here's my recipe, for my Christmas fete.

Sieve 125g. plain flour and 1/2tsp salt. Add 2 eggs and stir, adding half of the 30 cl(1/2pint)milk slowly until the mixture is smooth.

Add the remaining milk and beat the batter well, then add 1tbsp cold water, continue to beat.

About 15 minutes before the beef is ready pour 2tbsp of its fat(or substitute oil you prefer if health issue is a concern) into a 10 inch square pan.

Put the tin in the oven, when sizzling hot(remember Claire's hot, hot, hot), pour in the

batter and bake it for 30 minutes or less.

The pudding should be well risen, puffy, crisp and brown on top.

Does anyone know where I can get horseradish root, either Guangzhou or HK.

Thanks all for these recipes! For horseradish, I buy a jar of horseradish sauce at Metro or at Aussino's. I know I just saw a jar at Metro last week, haven't been to Aussino in awhile. I don't think I've seen fresh horseradish here in GZ.

Thanks Meiquoren, I'll settle for the bottled one at Metro, is it from UK.

I combined the recipes, sort of, and made one tonight! Turned out great! Thanks so much! I was planning to take part of it to my British neighbor and ask her how I did, but there was none left over!