Yorkshire Pudding

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By Mindy Kobrin
Staff Writer

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For this classic Yorkshire pudding recipe, I use a good solid roasting tin measuring 11 x 7 inches (28 x 18cm) which will be enough for four persons. If you are cooking for eight, double the quantity and use 2 roasting tins.

Ingredients

3 Oz plain flour
1 egg
3 fl oz milk
2 fl oz water
2 tablespoons beef dripping
Salt and freshly milled black pepper
Although this Yorkshire pudding recipe calls for beef dripping, if you don't have any, you can substitute vegetable oil or lard.

Steps

Preheat the oven to 425 F.
Add the dripping to the roasting tin and place that on a baking sheet at the top of the oven.
Make up the batter by sifting the flour into a bowl and making a well in the center. Break the egg into it and beat, gradually incorporating the flour. Then beat in the milk, the water and seasoning (an electric hand whisk will do this in seconds).
Gourmet the Easy Way Note:
This Yorkshire pudding recipe does not require the batter to be made in advance, so just make up the batter either in advance or when you are ready to cook the pudding.
Once the oven is up to temperature, remove the roasting tin from the oven and place it over a low, direct heat while you pour the batter into the sizzling hot fat.
Return the tin on the baking sheet to the highest shelf in the oven and bake for 25 to 30 minutes until well risen, crisp and golden. DO NOT open the oven during the cooking time or else the pudding will go flat!