Yorkshire Pudding
Difficulty level: Easy
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I always insist having Yorkshire pudding with my Sunday roast. It's great to have the potatoes and gravy but for me it's never quite complete unless there's a serving of Yorkshire pudding.

Without it, it would be like having pizza with no cheese, or a burger without the beef patty. For me, Yorkshire pudding completes a roast dinner and I'm certain many would agree.

Prep Time
15 minutes
Cooking/Baking Time
25-35 minutes

12 tbsp. vegetable oil

4 oz. plain flour

Pinch salt

¼ pt. water

¼ pt. milk

1 egg

  1. Preheat oven to 220º Celsius and fill a 12-hole muffin tray with 1 tbsp. oil in each hole and then place the tray in the oven.
  2. Sift the flour and salt in a medium bowl and then add the rest of the ingredients. Using an electric whisk on high speed, blend the ingredients together for 1-2 minutes making the mixture is bubbly. (You can also do this with a hand whisk. Don’t worry about over-beating).
  3. Remove the tray from the oven and spoon/pour 3 tbsp. batter into each muffin hole. Be careful of the hot oil!
  4. Bake on the top shelf of the oven for 20-25 minutes. Once baked and pale golden remove the Yorkshire puddings from the oven.
  5. Use a knife or tongs to probe out the Yorkshire puddings and arrange them on a flat non-greased, non-stick baking tray. Bake in the oven for 5-10 minutes to help remove the excess oil, to brown a little more, and to bake evenly
  6. Serve fresh from the oven with a roast dinner.

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