Yorkshire pudding – the ultimate treat one can make out of three simple ingredients that can be found in every pantry: egg, flour and milk. The method to create this fluffy, versatile pudding is also as easy. I tried my best to come as close to the utmost traditional recipe as possible, so let’s jump right into it.
200 ml milk
200g all purpose flour
a pinch of salt
lard or vegetable oil
- Crack the eggs into a bowl one by one, give them a light whisk.
- Pour in the milk. Whisk the mixture again until it is combined.
- In a smaller bowl, whisk the flour until there is no lump left (this replaces shifting – which is an outdated method which I absolutely loath and only use in certain circumstances. Besides, washing a bowl is much more pleasant than a sieve in my opinion).
- Add the flour to the egg & milk mixture and mix well until a thin, smooth batter forms. Cover and leave it to rest outside for at least 30 minutes.
- Drop a small bit of lard into each cupcake mold. You will need eight in total. Put the tin into a 230 degree oven until the lard is melted and slightly sizzles.
- Pull the tin out of the oven and fill up each mold with the pudding batter up to ¾. Place the tin back into the hot oven and wait for 15-20 minutes.
- Once the batter has popped up to a golden brown and fluffy consistency, take them out and leave to rest for just a few minutes. Your Yorkshire pudding is now ready!
Yorkshire pudding is best served warm. As aforementioned, this is such a versatile dish that it can be eaten with literally anything. For savory dishes, you can stuff them with roast beef, pulled pork, or any kind of protein you could get your hands on. If you have a sweet tooth, a simple bit of whipped cream or jam with fruits can also fill you up to satisfaction real quick. Get creative and have fun!