Yorkshire Pudding
Light, tall British batter puddings with crisp edges and a soft, hollow centre, baked in very hot oil to serve with roast beef and gravy.
- 140 g plain flour
- ½ tsp fine salt
- 4 pc large eggs
- 200 ml whole milk
- 60 ml sunflower oil
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →For the batter
- Step 1
Sift the flour and salt into a large bowl and make a well in the middle. Crack the eggs into the well and whisk them, gradually drawing in the flour from the sides, until you have a thick, smooth paste.
- Step 2
Whisk in the milk in a slow stream until the batter has the consistency of single cream. If any lumps remain, pour the batter through a sieve into a jug.
- Step 3
Leave the batter to rest at room temperature for at least 30 minutes. This lets the flour absorb the liquid and the gluten relax, which gives a better rise. It can also be covered and chilled for up to 24 hours: bring it back to room temperature and stir before using.
To bake
- Step 1
Heat the oven to 230°C (210°C fan, gas 8), with a shelf in the upper third. Pour 5 ml (1 teaspoon) of oil into each hole of a 12-hole non-stick muffin tin, or use a Yorkshire pudding tin.
- Step 2
Put the tin in the oven for about 10 minutes, until the oil is shimmering and just beginning to smoke. The fat must be this hot for the puddings to puff up quickly.
- Step 3
Stir the batter and fill a jug. Working fast and keeping the tin on the shelf if you can, pour the batter into the holes until each is about two-thirds full. It should sizzle as it hits the oil.
- Step 4
Bake for 20 to 25 minutes without opening the oven door, until the puddings are well risen, deep golden brown and crisp, with firm sides. Opening the door early lets the heat escape and they collapse.
- Step 5
Serve immediately with roast beef, gravy and vegetables. They deflate as they cool; leftovers can be re-crisped in a 200°C oven for 5 to 8 minutes. Beef dripping can replace the sunflower oil for a more savoury flavour.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
