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{{#seo:
|title=Perfect Yorkshire puddings, British recipe
|titlemode=replace
|keywords=#eggs #plainflour #wholemilk #perfectyorkshirepuddings #blacktreacle #jam #miseenplace #bakingtray #roastbeef #vegetableoil #lemonjuice
|hashtagrev=032020
|description=These are great with roast dinners, especially roast beef and can also be made as a puddings and served with golden syrup, black treacle, jam, lemon
}}

These are great with roast dinners, especially [[roast beef]] and can also be made as a puddings and served with [[golden syrup]], [[black treacle]], [[jam]], [[lemon juice]] and [[sugar]], etc...

The original recipe on this page was a variation of [[Delia Smith's Yorkshire pudding recipe]] from her Illustrated Cookbook. However, over the years we have had a few failures and I would heartily now recommend this recipe instead.

This recipe is far simpler and has never failed for me. I believe this recipe originates from Brian Turner, the famous Yorkshire chef.

''Use the history button above if you wish to view the previous recipe.''

{{recipesummary
|TotalCalories = 618
|PortionCalories = 103
|DatePublished=22nd January 2013
|Author=Chef
|Servings = Serves 6 - Using 1/2 a cup as a measure makes about 12 Yorkshire puddings
|Difficulty = 2
|TotalTime = 1 hour, 5 minutes
|PrepTime = 45 minutes
|CookTime = 20 minutes
|Image = [[Image:Perfect Yorkshire puddings.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Perfect Yorkies''

4.8/5 

I love these so much that I even have them with honey and golden syrup!

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
{{RecipeIngredients
| Vegetable oil
| ½ cup of [[whole milk]] (125 ml or 125 g or 4.6 oz) - ''[[Milk|Skimmed]] or [[semi-skimmed milk]] does not work as well''.
| 3 tablespoons of water
| ½ cup of [[plain flour]] (75g or 2.6 oz)
| ½ cup of [[eggs]] (2 large eggs or 3 small eggs)
| A pinch of salt

}}

===[[Mise en place]]===
* Preheat the oven to 220° C (425° F - Gas 7)

===Method===

{{RecipeMethod
| Select your measure and use it to measure out equal quantities of [[whole milk]], [[plain flour]] and [[eggs]] - 1 cup takes about 5 medium eggs.
| Tip the flour, eggs, milk and water into a bowl and add a generous pinch of salt.
| Whisk by hand until all of the lumps are beaten out of the flour and no more. Don't over-beat the batter - it is not necessary.
| Leave the mixture to rest '''at room temperature'' for 30 minutes''' if you have the time.
| Generously grease a metal [[baking tray]] (about 28 cm x 18 cm - 11" x 7") with the [[vegetable oil]] - [[brushing]] works well here.
| Place the tray in the middle of the oven until and leave until the oil is hot and almost smoking
| Pour the batter mixture into the very hot tray
| Bake for 20 minutes in the middle of the oven.
}}
<gallery widths=250px heights=250px perrow=5>
Image:Yorkshire pudding batter mixture.jpg|thumb|300px|right|Yorkshire pudding mixture ready for the oven
Image:Yorkshire pudding batter measures.jpg|thumb|300px|right|Plain flour, whole milk & eggs in equal quantities. (''whole cup measures used here'')
</gallery>
===Chef's notes===

This recipe always rises well and creates perfectly formed puddings, but they do tend to be rather 'puddingy' (almost sponge-like), probably because of the amount of eggs in comparison with [[Delia Smith's Yorkshire pudding recipe]].
==See also==
* [[Popover]]
* [[Toad in the hole]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Main courses]]
[[Category:British recipes]]
[[Category:Baked or roasted]]

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Perfect Yorkshire puddings - Revision history

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