Yorkshire pudding mix (Yorkshire recipe)
Kindly donated to this website by Craig Marshall, managing director of Siemens, please note the imperial measurements!
4.5 oz plain flour finely sifted
4.5 fl oz water
3oz full fat milk
2 large eggs
salt & pepper
Beef dripping or olive oil, heated in 240 C/Gas 9 oven.
Yorkshire pudding mix (southern hemisphere recipe)
½ tsp salt
150ml semi skimmed milk
Sunflower oil or lard or goose fat
- Thoroughly beat all ingredients together and allow to rest.
- Heat the chosen fat in the dishes to be used in a very hot preheated oven (I make them once the joint is cooked and is resting prior to carving).
- Half fill the tins with batter – pouring carefully into the heated fat.
- Return immediately to oven and wait….
(I make this mixture at least one hour before I use it, however the Yorkshireman does not and has fantastic results!)
Make sure you cook the pudding thoroughly – if undercooked it will deflate and be doughy. They take longer than you may imagine. Individual ones take 25 minutes (one large one will take up to 45 minutes – the joint will be more than happy resting for this period of time).
You can use one quantity of this batter to cover 8 sausages in a baking tin (sausages should be browned first) place in hot oven for around 40 minutes – yum – Toad in the hole!