Ingredients for Traditional Yorkshire Pudding
- 4 large eggs
- 1 cup (240ml) milk
- 1/2 cup (120ml) water
- 1 cup (120g) plain flour
- 1/4 teaspoon salt
- fresh ground black pepper, to taste
- 2 tablespoons vegetable oil
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How to Make Traditional Yorkshire Pudding
- Preheat oven to 220°C (200°C fan/Gas Mark 7/425°F).
- Sift 140g plain flour into a large mixing bowl.
- Create a well in the centre of the flour. Add 4 large eggs and whisk vigorously, gradually incorporating the flour from the edges using a hand whisk or electric whisk until a smooth batter forms.
- Gradually whisk in 150ml milk and 50ml water, until you have a smooth batter with a consistency similar to single cream.
- Let the batter rest for at least 15 minutes, or up to 30 minutes. This allows the gluten to relax, resulting in lighter puddings.
- Add about 1 tbsp of vegetable oil to each section of a 12-hole muffin tin. Place the tin in the preheated oven for 10-15 minutes, or until the oil is shimmering and very hot.
- Carefully remove the hot tin from the oven. Quickly and evenly divide the batter among the hot oil-filled holes in the tin.
- Return the tin to the oven on a high shelf and bake for 34-40 minutes, or until the puddings are golden brown and crispy. Resist the urge to open the oven door during cooking!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
6g
Carbs
5g
