First off I had to find out why its called a pudding. I mean really, pudding is sweet and suger filled and served at the end of a meal right?
Take a quick look here to see some history about it and why its called a pudding then come back and see the recipe 🙂
Yorkshire pudding is meant to accompany the roast of a main meal. It should be light and airy on the inside and crispy on the outside and should have a dip in the top (not all of mine did), they are great for soaking up extra gravy!
You will need
- Oil or drippings from your roast
- A Yorkshire Pudding pan (I just used a muffin pan)
- 1 egg
- 75ml milk
- 55ml water (note: you can use 130ml water if you dont want to use milk)
- 75g flour (about 1/3 of a cup)
You will need no less than 30 minutes to make these, so make sure you give yourself plenty of time.
- Set the oven to 180°C
- Place a small amount of oil (or drippings) into the bottom of each muffin cup.
- Place tray into the oven and allow the oil to heat up, it should start to smoke a little, about 10 minutes.
- While you are waiting mix together the egg, flour and liquid. You should have a very thin batter.
- Once the oil is heated remove the tray from the oven and fill each cup about 2/3.
- Return the pan to the oven and allow to bake for about 20 – 25 minutes or until they have risen and are brown and crispy.
- Try not to open the oven door too much or they wont rise.
I used the above amounts for the ingredients and it made 8 smallish puddings. You can increase the amounts as you need to. Just remember that you should have (pretty much) equal amounts of eggs, flour and liquid. I.e. 2 eggs, 260ml water/milk (2/3 cup) and 150g flour or 3 eggs, 390ml milk/water (1 cup) and 235g flour.