Yorkshire Pudding

  • small amount of lard; melted
  • 110 g plain flour
  • 1 egg
  • 300 ml milk

Recipe Info
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Pre-heat oven to 425F. Put a little lard in 12 individual Yorkshire pudding tins (or deep bun tins) or a single large tin and leave in the oven until the fat is very hot. Place the flour in a bowl, then make a well in the centre and break in the egg. Add half the milk and, using a wooden spoon, gradually work in the flour.

Beat the mixture until it is smooth then add the remaining milk. Beat until well mixed and the surface is covered with tiny bubbles. Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings; 30 to 40 minutes, if using a large tin, until risen and golden brown.

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