Yorkshire puddings

By Kay McMahon, 23 April 2000

These are easy to make and tasty with any roast dinner.

Ingredients

(makes about 8 puds)

• 4 oz/125g plain flour
• 2 eggs
• 8 fl oz/250ml milk
• salt & pepper

Method

Make batter – put flour in bowl, add eggs. Mix using whisk (easier) or wooden spoon. Pour milk in slowly, or little by little, while constantly whisking/mixing. If you add it all at once or too much too soon you’ll just end up with a lumpy gunge. (Maybe this isn’t so easy after all…) It’ll start off doughy and lumpy anyway but if you go easy with the milk it’ll end up as a thin smooth batter. Trust me. If you do get some lumps you can always strain it through a sieve. Season with salt and pepper. Leave for 30 mins.

Preheat oven (425°F, 220°C, gas 7). Put a daud* of lard (or oil) in each of the pudding tins. Lard is best. Put tins in a hot oven near the top until the lard smokes. Don’t be tempted to put the batter in before the lard is smoking hot.

Pour the batter into the tins. Don’t be afraid to put plenty in. (If you don’t put enough in there won’t be any substance to rise.) Stick in oven and keep an eye on them. Depending on your oven and the size of tins you’re using, they could take anything from 15-30 minutes. Practice makes perfect.

Cook’s tips

Try to avoid washing the tins if at all possible. Well-oiled tins will prevent the puddings sticking. After use, clean any debris off tins with kitchen roll or a dry washing-up brush, or whatever you have. If you have to wash the tins, rub cooking oil over them afterwards.

It’s not authentic but you can add some herbs to the batter. If you’re having roast pork, sage goes very well.

I like cooking with wine. Sometimes I even put it in the food!

* I think “daud” may be a Scots word. Anyway, it’s an imprecise measurement. Try a walnut-sized piece if you want to be more posh about things.

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