It’s only right that being a Yorkshire man I should put as my first recipe on Best Life Cafe, the World’s best Yorkshire Puddings.
This recipe is actually one I picked up from Gary Rhodes, years ago.
It works perfectly and is
World’s Best Yorkshire Pudding Recipe
225g/8oz Plain Flour
pinch of salt & pepper
3 large eggs and 1 egg white
300ml/10oz milk (I like to do half milk and half water, as that’s more Yorkshire to me) (add a little more if needed, needs to coat the back of a spoon, not too thick, not too thin)
Cooking oil / beef dripping / lard
Sift your flour into a bowl, add the pinch of salt and pepper
Mix your eggs and milk together
slowly at first whisk your eggs and milk into the flour.
Leave to rest before cooking.
You can either bake a large one as shown above and serve to the table or make individuals ones. It’s best to bake in a silicon muffin tray or large non-stick tray.
Place a little oil/lard into your tray, or individually in a muffin tray, heat for 3 mins in an oven at 190oc.
Take your tray out of the oven, let the cooking oil/lard cool down slightly.
Pour your Yorkshire pudding batter a 1/3 up the tray, place back into the oven and bake until crisp and golden. (try not to open the oven whilst cooking and if you do, only for seconds as to not allow the heat escape, you don’t want a flat Yorkshire.
Individual puddings may take 20-25 mins to cook, a large one, depends on the size of your tray, could be 30-40 mins, Crisp and golden is what your looking for.
And if you want to have a little fun, shout Yorkshire, Yorkshire, Yorkshire to your oven as they are baking.