You will need:
- 4 oz, 110 g, of plain flour.
- Half a level tsp of salt.
- 1 egg.
- A quarter of a pint, 5 fl.oz, of milk.
- A quarter of a pint, 5 fl.oz, of water.
- 2 oz, 50 g of lard or other white hard vegetable cooking fat, or alternatively.
- a little lard for greasing the tins.
Begin by heating the oven to hot, Gas Mark 7, 420 f, 220 c, 200 fan.
You will need either a set of 4 small Yorkshire pudding tins or a medium
sized, deep sided roasting tin around about 8 inches 20 cm in diameter.
To make the batter
Sift the flour and salt into a large mixing bowl.
Break the egg into a separate small bowl to make sure that its fresh, then
pour it into a well in the centre of the flour.
Mix the milk and water together in a jug and add two tablespoons of this
to the egg and flour mixture.
Using a wooden spoon, working from the centre, gradually mix in the flour
from the edges, beating well until smooth.
Now, gradually add half the liquid, beating gently until the batter is smooth
- Stir in the remaining liquid.
Although this is the traditional way to make the batter, after you have added
all the liquid, you can beat it with an electric mixer or food processor
to help add plenty of air.
- For best results, cover the batter and leave it to rest for half an hour.
3 or 4 minutes before your batter is ready, put your lard into the
roasting tin, or divide it equally between the Yorkshire pudding tins, then
put it into the oven to melt and get very hot. Please only
leave it in there for 4 or 5 minutes before checking it as it will begin
to smoke quite quickly, please get sighted assistance if necessary.
Pour your batter straight into the hot tin and put it in near the top of
your pre-heated oven.
if you are worried about dealing with hot fat, grease your tin
with a little lard and pour in your batter while still cold, you should still
get a good end result.
Bake for 35 to 40 minutes until the batter is well risen and firm to the
Don’t open the oven door until the Yorkshire pud is almost cooked or it will
sink and you will end up with a soggy flat mess.
For an alternative, try the Chris Cant Yorkshire Pudding recipe!