Yorkshire pudding

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 6
Servings 4
Time 7 min + standing tim


  • 115
    cake flour
  • pinch salt
  • 15
    dry mustard powder
  • 2
    large eggs
  • 225
  • oil or dripping for cooking


20-45 min
Sift flour, salt and mustard together. Beat in eggs, then whisk in milk. The batter should coat the back of a spoon. (This can be done in a blender by combining milk and eggs, and then flour, salt and mustard.) Allow to stand in refrigerator before cooking for up to 24 hours. Oil individual moulds, such as large muffin tins or 1 large tin. Place moulds in a preheated oven at 220 ºC until almost smoking. Pour batter into the hot moulds. Bake the small individual puddings for 20-25 minutes or the large one for 40-45 minutes. Serves 4.

Read more on: bake  |  eggs

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