Gary Rhodes Yorkshire Pudding
Yorkshire pudding is a traditional English dish. It is often served with beef and gravy and is part of the traditional Sunday roast.
- 8 ounces plain flour
- 1/3 teaspoon salt
- 3 large free-range eggs
- 1 large free-range egg white (optional)
- 10 ounces milk (you may need a little extra)
- cooking oil, lard or dripping, for cooking
Preparation time 25mins
Cooking time 80mins
Turn up the oven temperature to 425°F. Sift the flour and salt into a bowl and whisk the eggs and the egg white into well of flour. Whisk in 10 ounces of the milk. This will give you a good thick batter. Check the consistency by lifting a spoon in and out. The batter should hold and coat the back of the spoon; if it's a little thick, whisk in
a little more milk. Refrigerate for 24 hours. Allow to rest for at least 30 minutes out of fridge.
This quantity of batter will fill ten to twelve (4-inch) individual tins or two 12-hole pudding mould trays. (Muffin tins can also be used for even deeper individual puddings if you wish.) Put a generous amount of oil or fat into your chosen tins and heat in the oven until almost smoking. When hot, add the batter, filling each one almost to full. Bake in the preheated oven for 25 to 30 minutes, until risen and golden. (An extra 5 to 10 minutes may still be needed for a really crisp finish.)