Growing up, Simple Yorkshire puddings were only seen on a beef roast dinner plate on an occasional Sunday. Nowadays in my own home they are a more regular staple. They are the perfect vessels to stuff and fill with your favorite meat dinners and are great for mopping up the rich gravy’s that should accompany them!

SIMPLE YORKSHIRE PUDDING INGREDIENTS

• PLAIN FLOUR: Plain all purpose flour is used to create the pudding batter.

• WHOLE MILK: Whole full fat milk is best

• EGGS: Use organic eggs for the richest flavour

• SALT: Enhances the savory flavour of the pudding

• LARD: Gives a crisp fatty richness to the pudding without being greasy. Beef dripping is another great alternative,

SERVING SUGGESTIONS

• FILLED MUFFIN PUDDINGS: Take your favorite meat and veg and stuff the Yorkshire puddings to create wonderful snakes for all the family. Try traditional beef and mustard or maybe a Christmas theme with turkey, ham, stuffing and cranberry! Let your imagination go wild.

• PUDDING BOWLS: Prepare the batter as normal and cook in a plate size oven proof bowl. Use the edible bowl sized Yorkshire pudding to serve stews or a meaty chilli for a delicious tare and share dish.

• TOAD IN THE HOLE: Using a casserole dish, space evenly and cook some of your butchers best sausages in the oven. Pour the batter over the sausages and cook until golden and risen.

RECIPE

Traditional Yorkshire Puds.

No roast dinner is complete without a Yorkshire pudding in our home. This recipe is enough to feed the family with extra for mopping out the gravy boat!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine British

Servings 8

Ingredients

  

• 150 g plain flour
• 230 ml whole milk
• 4 organic eggs
• 1 tsp salt
• Lard

Instructions

 

• Sift flour and salt into a bowl.
• Beat the eggs together and combine with the milk..
• Incorporate the wet and dry ingredients until smooth and allow to rest for as long as possible. Overnight in the refrigerator in best.
• Preheat oven to Gas 8 / 230 degC
• Add a knob of lard into 8 moulds of a muffin tin and place into the heated oven.
• When the fat is up to temperature, half fill the moulds with the batter and return to the oven. Cook for 20-25 minutes until well risen and golden.
• Enjoy.

Notes

The secret to a great risen Yorkshire pudding is having the batter well rested and the oil hot before adding the batter to the moulds.

Keyword egg, Flour, Roast Dinner, Yorkshire Pudding