Ingredients Jump to Instructions ↓

  1. 15 tablespoons 225ml Flour - (a scant cup)

  2. 3/4 teaspoon 3.8ml Salt

  3. 1 Egg

  4. 1 1/4 cups 296ml Milk

  5. 1/4 cup 49g / 1.7oz Lard

Instructions Jump to Ingredients ↑

  1. In a bowl sift flour and salt together. Make a well in the center and add the egg and 1/4 cup of milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter but being careful not to over-beat. (Batter should be the thickness of heavy cream.) Allow batter to rest for at least half an hour.

  2. Preheat oven to 425 degrees.

  3. Place a teaspoon of lard in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins, and heat in the oven until very hot, about 5 minutes. Divide batter between wells and bake until risen, puffed and golden brown, 15 to 20 minutes. Serve immediately.

  4. This recipe yields 12 Yorkshire Puddings, serving 6.


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