Yorkshire pudding

The Yorkshire pudding is one of the most famous of the English food icons and finds its origins as a local dish from northern England. Today, this classic pudding can be found all over England. It is baked in the oven using a batter similar to that of pancakes and is served stuffed with roast meats, vegetables, and gravy. It is also a popular side dish at the Sunday roast.

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Ingredients

225

g

eggs

350

g

milk

150

g

flour

 

 

salt

 

 

pepper

Preparation method

  • Use a whisk to beat the egg into the milk.
  • Add the milk to the flour little by little, stirring to incorporate the flour and creating a smooth batter after each addition before adding more milk.
  • Season the batter to taste with salt and pepper.
  • Leave the batter to rest at room temperature for at least an hour.
  • Place a muffin tray in the oven and heat to 250°C.
  • Pour a thin layer of oil into the hot muffin tray before baking and return to the oven.
  • Take the muffin tray from the oven and portion the batter into the muffin holes with the hot oil as quickly as possible. Immediately return the muffin tray to the oven.
  • Bake the Yorkshire puddings for fifteen minutes.
  • Serve hot.

Serving suggestions

  • Serve with a Sunday roast with onion gravy.
  • Filled with crème fraîche and smoked salmon.

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