Authentic Yorkshire puddings
I am a Yorkshire girl, born and bred, and this is my mum's recipe for light, crispy & delicious Yorkshire puddings - the perfect accompaniment to any roast dinner, or maybe have them with soups or stews, as we would also, for a true Yorkshire experience. If you like, you can follow me at 1980fork on Instagram.
- 4 tbs All purpose flour
- 2 large Free range eggs
- 125 ml Whole milk
- 1 pinch Salt
- 1/2 tsp Oil or lard
- Heat your oven to high. I use gas Mark 8.
- Add the flour to a large bowl and add the eggs. Whisk in the eggs until a paste forms and gently add in the milk, mixing as you go, until you have the consistency of double cream. You may need less milk, or you may need a little more, but as it is added as you go, this shouldn’t be a problem. Don’t be tempted to add all at once. It should coat the back of a spoon.
- Add salt and combine.
- Place a 6 hole muffin tin with a little fat in each hole into the oven and heat until the fat sizzles.
- When the fat sizzles, pour the pudding batter into each hole and bake for around 20-25 minutes until risen and golden. DO NOT OPEN THE OVEN BEFORE THEY ARE COOKED OR THEY WONT RISE!