A great recipe for Yorkshire pudding, the traditional accompaniment for a fine roast beef.
serves 4 - 6
1 cup (4 oz) 110 g plain flour
1 1/4 cup (1/2 pint) 300 ml milk
2 eggs, beaten
1 pinch of salt
2 tablespoons beef juices or oil
1. Preheat the oven to 220°C (425°F) gas mark 7.
2. Whisk the flour, eggs, salt and milk until smooth, and leave to stand for 20 - 30 minutes.
3. Put a little of the beef juices or oil in patty tins, and heat in the oven for 5 minutes until hot, then take out.
4. Fill the patty tins half full with the batter, and bake for 15 minutes or until well risen and golden.
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