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    Yorkshire Pudding

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    Yorkshire Pudding

    Rather than individual puddings, I like to make a whole pudding in a big roasting tin, then slice it. It looks better and feels more generous.

    • Preparation time: 10 minutes, plus resting
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6 - 8


    • 250g plain flour
    • 1 level tsp salt
    • 4 eggs, plus 2 egg yolks
    • 300ml milk
    • 2 tbsp olive oil


    1. Choose a roasting tin or ovenproof dish around 40 x 25cm.
    2. Put all the ingredients, except the oil, in the bowl of a food processor, and add 300ml water. Remove the plunger from the lid to help aeration. Pulse for about five 10-second bursts until you have a smooth batter the consistency of thick paint. An alternative method is to put the flour and salt in a large basin, beat in the eggs and yolks, then whisk in the combined milk and water by degrees, until you have your smooth batter.
    3. Rest the batter for at least half an hour before making the pudding. At any rate you should not put the pudding in the oven until you have removed the beef and set it to rest. You can then turn up the oven, (which may or may not still contain the roasting potatoes) to 210°C/gas 6½. Preheat the roasting dish for the pudding, with the 2 tbsp oil in it, for at least 5 minutes. (If a few drops of the batter don't sizzle when dropped in the tin, leave it in the oven for another 5 minutes).
    4. Pour the batter into the hot tin, return it to the oven and cook for 15-20 minutes, until well puffed up and golden brown. Now you can think about carving the beef.

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