Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g plain flour
½ tsp salt
4 British Blacktail Free Range Medium Eggs, beaten
150ml full-fat milk mixed with 150ml water
1 Preheat the oven to 220°C, gas mark 7 and dot some vegetable oil into a 12-hole Yorkshire pudding tin. Put the tin on the top shelf of the oven for 10 minutes to allow the fat to get really hot.
2 Meanwhile, put the flour and salt in a bowl and make a well in the centre. Add the eggs and a little of the milk mixture. Whisk the liquid, gradually incorporating the flour until smooth. Pour in the remaining milk and whisk until smooth. Transfer to a large jug for easy pouring and set aside at room temperature.
3 Once the preheated tin is ready, pour in the batter (it should sizzle) and bake for 25 minutes, or until risen and deep golden.
Typical values per serving:
This recipe was first published in March 2021.