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Yorkshire Pudding Batter Mix
Remember when making Yorkshire puddings, think hot! Hot oven, hot tin, hot fat for best
results. This recipe makes 4 large puddings or 8 small ones.
•
115g Plain flour
•
1 egg
•
1 egg yolk
•
285ml milk
•
Pinch of salt
•
Vegetable oil for cooking
1. Preheat the oven to 220°C / 200°C (fan) / gas mark 7.
2. Place the Yorkshire pudding tin into the oven with a tablespoon of oil in each mould.
Heat until the oil is smoking hot.
3. Place the flour, salt and the egg and egg yolk into a large mixing bowl. Add half of
the milk. Using the twin beater attachment on speed setting 1, whisk the ingredients
together for 40 seconds. Scrape down the bowl then add the rest of the milk. Whisk
for a further minute increasing the speed setting to 12 for the last 20 seconds. The
batter should be smooth with a consitency like single cream.
4. Divide the batter between the prepared moulds and cook for approx 30 mins until
risen, golden and crispy.
Tip
Any left over batter mix can be refrigerated overnight and used the following day to make
pancakes.
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