The real Yorkshire pudding

This recipe results in a lovely, light, crisp batter. I’ve made one big pudding to cut into portions.

• serves

  6

• prep

  30 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 125 g (½ cup) plain flour
• 250 ml (1 cup) milk
• 3 eggs, lightly beaten
• 60 ml (¼ cup) dripping or lard, melted

Instructions

Preheat oven to 250°C or as hot as your oven will go.

Whisk together flour, milk, eggs and ½ tsp salt until smooth and mixture thinly coats your finger. Strain and allow to stand for 30 minutes.

Place a 25 cm x 20 cm roasting pan (or similar) into the oven for a minute to take the chill off it.

Add dripping to the hot pan, return to the oven and heat for 4 minutes or until pan is hot and fat is close to smoking. (It may take longer with a heavy pan.)

Pour in batter and place near the top of the oven for 5 minutes, then reduce heat to 180°C. Bake for a further 15 minutes or until pudding is crisp, puffed and golden brown.

As seen in Feast Magazine, Issue 13, pg33.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.