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A Yorkshire pudding is a thing of great beauty and a stalwart of and British Roast Dinner, forget the frozen ones go big on this foolproof recipe.
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The Easiest Yorkshire Pudding Recipe

This towering Yorkshire pudding recipe will produce Yorkies guaranteed to be the centre of attention at any Sunday Lunch.
Course Side Dish
Cuisine British
Keyword Foolproof Yorkshire Pudding, Yorkshire Pudding
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Servings 2 Yorkshire Puddings
Calories 91kcal
Author Brian Jones

Ingredients

  • 1 Egg Lightly 'beaten'
  • Plain Flour Same volume as the egg
  • Milk Same Volume as the egg
  • ¼ teaspoon Salt
  • 2 teaspoon Lard Sub for Beef Dripping if you can

Instructions

  • Crack the egg into the first of 3 identical 'things', jars, ramekins, use whatever you have lying around, although something transparent does make it easier, beat gently.
  • Then add the flour into the second bowl, ensuring that it comes to the same level as the egg.
  • Repeat with the milk.
  • Now, combine all the ingredients with a whisk and set aside to rest. You should rest for at least 4 hours, but the longer the better, go overnight if you want.
  • Take two 8cm (3 ¼") dariole moulds and put a teaspoon of lard or beef dripping in the base of each and place in the oven, set the oven to 230°C and bring to temperature.
  • When the oven is hot and the fat is smoking, pour half of the batter into each mould and close the door.
    Cook for 25-30 minutes and serve immediately!

Notes

This recipe is all about volume, so there is no weighing required!

Nutrition

Serving: 1 | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 172mg
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