Homemade Yorkshire Pudding fresh from the hot oven is far superior to shop bought Yorkshires and each one is unique every time. You can make one large Yorkshire Pudding to share or individual portions depending on the non-stick dish used.
- Servings : 4
- Prep Time : 5m
- Batter Resting Time in fridge: ideally for at least two hours
- Cook Time : 25-30m
- Ready In : 2 1/2 hrs
To make a Yorkshire in a 9″, 23 cm pudding.
To make 3/4 pint of pancake batter, see below. To make 1/2 pint and use a 7 1/2 tin if a smaller pudding is required, see batter mix
- 6 oz Plain or Self raising Flour
- 3/4 pint of Semi-skimmed or full cream milk
- One medium to large egg
- Pinch of salt
- Large knob of lard or approx 5 tablespoons of olive oil, (should cover the bottom of the tin).
Measure the flour and milk separately in preparation. Sieve the flour if any lumps are present.
Using a mixing bowl from an electric mixer stir in all the flour. Make a small well in the centre of the flour. Break the egg over a small bowl removing any shell. Add the egg into the well. Using a “K” beater or similar mixing blade, (not a whisk), beat the mixture on a medium speed for a few seconds until the milk and flour are thoroughly mixed. The mixer will begin to labour, (slow down), quickly add a little milk through the ingredients chamber of the mixer, if fitted, or stop the appliance and add to the bowl.
Slowly add half the milk. Add a pinch of salt. Stop the machine and unplug. Using a plastic ladle, ensure that the flour at the bottom of the bowl has thoroughly mixed with the milk. The consistency should be a runny paste at this point without lumps. Beat a little more to smooth out any lumps on high speed for approximately 1 minute.
Slowly add the remainder of the milk a little at a time. Slow the beating speed as the mixture becomes runnier.
Remove the mixture to a 1 pint basin or similar, remove any lumps. Cover the mixture and place in the fridge for a least a couple of hours. This softens the flour and makes for a smoother batter mix.
20 minutes before the cooking of the pudding is required heat the oven to its hottest temperature. If other food is being cooked at the same time cooking times must be considered
After the oven has heated to its maximum temperature add the tin to the top shelf with enough oil to cover the base of the tin. heat for approximately 10 minutes or until the oil is as hot as it can get, (ideally smoking).
Tend to any food in the oven as the door should not be opened until the pudding is cooked once in the oven. Remove the batter mixture from the fridge, stir and add to the hot oil. Place immediately onto the top shelf of the oven. Do not open the door again for at least twenty minutes. Ideally view the pudding through the glass door, if fitted, after fifteen minutes or so.Once risen and visible above the top of the tin ensure that the pudding does not burn. After twenty five minutes or so once brown, remove from the oven and using a skewer ensure place to the centre of the pudding. Once withdrawn ensure that none of the pudding sticks to the skewer. Turn out onto a dish for presentation, do not cut in the non-stick tin. Cut and serve immediately
Remove any lumps at the early stage. Once all of the milk is added this is harder to do.
Always chill the mixture if time allows
The oven must be at its hottest temperature with the fat almost smoking
- Electric mixer
- Plastic ladle
- Digital kitchen scales for measuring
- Measuring bowl
- 1 Pint basin
- 9″, 23 cm non stick tin
- Dish to serve pudding