Traditional Yorkshire Pudding
A Sunday roast is not complete without it, homemade with fresh eggs from your chickens!
Crispy and fluffy with lashings of gravy; whether they're smaller individual puds or a large one for family favourites such as toad in the hole - Here's how!
- 4 ounces Plain flour
- 1/2 Pint of Milk
- 3 eggs
- Pinch of salt & pepper
- Oil or beef dripping
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
- Whisk together your flour and eggs (plus seasoning) gradually adding your milk until you have a light liquid texture with lots of air bubbles
- Let your mixture stand
- Pre-heat your oven to 225 degrees and pour enough oil into your baking tins to cover the base of each cup (for individuals) or covers the area of your tin woth a thin layer.
- Heat your pans in the oven until the oil is smoking hot
- Give your mixture a quick whisk and pour into the pans, closing the oven as quickly as possible to avoid air and drop in temperature
- If you're making toad in the hole - Pour in and around your sausages in the tin
- Do not open your oven door (your puddings will sink if you open it too soon)
- Cook for approx 20-30 mins dependent on how crispy you prefer your Yorkshires.
- Cook until golden brown and risen.
Serve with your Sunday roast meat, gravy and of course home grown veggies!