Yorkshire pudding
Lisa Allen's classic Yorkshire pudding recipe makes a fantastically crispy Yorkshire for your Sunday roast. Don't forget to get the oil or dripping smoking hot before cooking – this is the key to any good Yorkshire pudding.
Discover more:
Share recipe
Related recipes
Related recipes
Mushroom and brie-stuffed Yorkshire puddings
Herby dairy- and gluten-free Yorkshire puddings
Ultimate Yorkshire puddings
Mini Yorkshire puddings with meatballs
Mixed roasted vegetables with blue cheese sauce
Method
1
Preheat the oven to 220°C/gas mark 8
2
Sift the flour into a mixing bowl and use a wooden spoon to make a well in the centre. Break the egg into the well and mix with the flour
- 80g of plain flour
- 1 egg
4
Add the vegetable oil or dripping to a 28 x 18cm roasting tray. Place into the oven until the fat gets smoking hot, for around 10 minutes
- 2 tbsp of vegetable oil, or beef dripping
5
Carefully remove the tray from the oven, pour in the batter and return to the oven until crispy and puffed up around the edges - this should take approximately 30 - 40 minutes. Serve immediately
You may also like
Yorkshire pudding
SITES
INFORMATION
© Great British Chefs 2019