Saturday, 27 February 2010

best yorkshire pudding ever..........

This recipe comes from Gary Rhodes. It makes the best yorkshires ever.

225g (8 oz) plain flour
A pinch of salt
3 eggs
1 egg white
300-400ml(10-15 fl oz) milk
oil, lard or dripping for cooking

Pre-heat oven to 220/425/gas 7. oil tins and preheat in oven until almost smoking.

Sift flour with the salt. Add the eggs and egg white. Whisk in 300ml milk (10 fl oz) This will give you a thick batter that should coat the back of a spoon. The batter is ready to cook. Spoon the batter into smoking tins and cook for 20-25 mins.
Cook slightly longer if you want crispy yorkkies.

These are plate size and I love to serve these with sausages and onion gravy mmmmmm yum yum enjoy...............


  1. The last time I cooked this i used the mixture in two tins and it came out like a cake, like it had a 1inch thick Base. This time I think for the size tins I had (about 6 inch round) I'll use a quarter or less of the mixture.

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  3. I saw Gary Rhodes give a recipe for Yorkshire Puds years ago and have been following ever since.
    3oz plain flour, 5 fl oz milk, 1 egg plus 1 egg white (I just use 2 eggs and it always works) whisk together oh! Add a pinch of salt. This does 12 fairy cake tin puds.