Yorkshire pudding with gravy: the simple British classic
Eggs, flour, milk and a very hot tin. That’s a Yorkshire pudding.
What you need
- 140 g (1 cup plus 1 tbsp) plain (all-purpose) flour
- 4 eggs
- 200 ml (3/4 cup plus 1 tbsp) milk
- A pinch of salt
- Vegetable oil or beef dripping for the tin
- A 12-hole muffin or Yorkshire pudding tin
- Gravy, to serve
How to make it
- Heat the oven to 220°C (425°F).
- Whisk the flour, eggs, milk and salt into a smooth batter. Rest it for 30 minutes if you have time.
- Put a little oil in each hole of the tin and heat the tin in the oven until the oil is very hot and just starting to smoke.
- Pour the batter into the holes, about two-thirds full. It should sizzle.
- Bake for about 20 to 25 minutes until risen and golden. Don’t open the oven door while they rise.
- Serve straight away with plenty of gravy.
Oven times vary. The tin has to be hot before the batter goes in, or they won’t rise.