Fridge Friend Recipes
Yorkshire Pudding recipe
Classic Yorkshire pudding baked hot for a crisp outside and a soft centre, ideal with a roast dinner.
30 min · Easy · British Jump to method
Ingredients
- 140 g plain flour
- 4 eggs
- 200 ml milk
- 1 pinch salt
- 2 tsp beef dripping
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 213 kcal |
| Protein | 8.8 g |
| Carbohydrates | 19.4 g |
| Fat | 10.3 g |
| Saturated fat | 3.1 g |
| Fibre | 0.7 g |
| Sugar | 1.9 g |
| Sodium | 175 mg |
Why this works
Moderate in energy with a good protein contribution, but relatively refined and not especially high in fibre.
Protein from eggs and milk. Provides a useful amount of complete protein per serving, supporting satiety and muscle maintenance.
Source of vitamin B12 and riboflavin. Eggs and milk contribute B12 and B2, which support energy metabolism and normal red blood cell formation.
Low fibre, refined carbohydrate. Plain flour is the main carbohydrate source, so this dish is not a significant source of fibre or whole grains.
Method
- Heat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7) and put a 12-hole muffin tin with a little beef dripping in each hole into the oven until very hot.
Let the fat become shimmering and just beginning to smoke at the edges before the batter goes in; if it is only warm, the puddings will not get the instant lift and crisp bottom they need.
- Whisk the plain flour, eggs, milk and salt together until smooth, then rest the batter for 10 minutes if you have time.
Aim for a batter with the consistency of single cream and whisk out any lumps, then leave it to stand so the flour hydrates and bakes more evenly.
- Carefully pour the batter into the hot tin, filling each hole about halfway.
Work quickly once the tin is out of the oven, keeping the tray level and pouring from a jug or spouted bowl to avoid spilling hot fat and to preserve the fierce heat.
- Bake for 20 to 25 minutes without opening the oven until risen, golden and crisp.
Resist the urge to open the door even for a quick peek, as a drop in temperature can make the puddings collapse before the centres set.
- Serve straight away with roast dinner gravy.
Transfer them to a warmed plate as soon as they come out so the steam does not soften the crust; they are best when the edges stay crisp and the centres remain light.
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