Easy Yorkshire Pudding Recipe

In my quest for frugality, I have had to stop buying things ready made. One thing I have fallen in love with here in Britain is the marvellous Yorkshire Pudding! A friend turned me onto Aunt Bessies which are fantastic but I can't afford to keep buying things like this when I can just make them myself.

Every Sunday I made a roast or a slow-cooked meal. Right now in my slow cooker is a divine 'Swiss' Steak stew bubbling away. Recipe tomorrow - it's marvellous and SO easy and cheap. But I digress, most times I make a roast beef or chicken. I've been trying out recipes for Yorkshire puddings and in December came across the simpliest, foolproof recipe.

The best part is you probably have all the ingredients in your kitchen now! They cost next to nothing to make and go far. I freeze them and reheat them and they still taste great.

As you can see above, I make them in muffin tins. The first few attempts I put in far too much mixture and they blew up to massive sizes, colliding with each other and creating a wild looking, unearthly sculpture. But, boy, did they taste great. I've since learned that 1/3 full is more than plenty to create the ideal Yorkshire Pudding.

I use vegetable oil instead of lard or beef drippings/fat. This can make upwards of 18 puddings if you spread it out.

These turned out amazing the first try - even though they were sky-high and bizarre looking! Now they come out beautifully and are far better than Aunt Bessies. Any restaurant could serve them (if I may say so myself!)

Here is the recipe. Give it a whirl and if you do, please let me know how you made out.

EASY YORKSHIRE PUDDINGS:

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Depends on size of tin used.

Ingredients:

• 4 large, fresh eggs, measured in a jug
• Equal quantity of milk to eggs
• Equal quantity of all purpose/plain flour to eggs
• Pinch of salt
• 2 tbsp lard, beef dripping or vegetable oil

Preparation:

Serves 6

• Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
• Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
• Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
• Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
• Place a pea-sized piece of lard, dripping or ½tsp vegetable oil into your 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
• Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.