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In praise of Yorkshire Pudding – and it couldn’t be easier

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Often I don’t feel like making potatoes when eating beef stew leftovers, Bourguignon or otherwise, on the second day. Then I take the easy way out and make Yorkshire pudding instead which everyone loves.

It is best to make the batter and let it stand for at least an hour, but you can make it in the morning and let it stand while you go about your day.

I use a 12-hole muffin tin (a fairy cake tin would be fine too). It is important to pre-heat the tin, with a little olive oil in each cavity, before adding the batter – this is what makes the puddings puff up so gorgeously.

Allow at least 2 puddings per person, although I must admit that now our daughter is away at college, I still make 12 puddings even though there are only three of us to eat them!

Yorkshire Pudding (enough for a 12-hole muffin tin)


  • 120g plain flour
  • pinch of salt
  • 2 eggs
  • 200ml full fat milk
  • Tsp of olive oil per pudding

How I do it

  1. Put all the ingredients (except the olive oil) in a liquidiser or food processor and blend until well mixed – about 30-60 seconds.
  2. Let stand for at least an hour.
  3. Pre-heat oven to gas mark 7, 450F, 230.
  4. Add a little olive oil to each muffin tin and put tin (without batter) into oven on second to top shelf for 10 minutes.
  5. Remove tin from oven.
  6. Distribute batter between the 12 holes.
  7. Bake for 25 minutes.

Eat immediately.


Written by SOKNH

February 17, 2010 at 12:18 pm

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