Thursday, May 31, 2012

Diamond Jubilee Special: Yorkshire Pudding

Continuing with Queen Elizabeth's favourite foods!

The Queen is reported to love her Roast beef with potatoes and Yorkshire pudding... that's what makes her so wise!!  These are certainly staples of the great British menus!  I lived for a short time in the North of England and really fell in love with not only the people, history, literature and places...but the cuisine!

I was lucky enough to learn this recipe from my land lady Mrs Stott when I was staying in Thornton in Craven and I truly think it would be worthy of Her Majesty's dinner table! I hope you all enjoy it as much as I have!

Yorkshire Pudding


  • 175g plain flour
  • 175ml full cream milk
  • 2 eggs
  • 110ml water
  • 2 tablespoons of beef dripping
Pre-heat the oven to high (220c)

Sift the flour into a bowl and make a well in the centre/  Add the eggs and salt and pepper to taste.

Beat the eggs with an electric beater and add the milk and water slowly to form a smooth batter.

If you are cooking a roast when making your yorkshire pud, take two tablespoons of the beef fat that is at the bottom of the roasting tin and place in a smaller tin (you can use yorkshire pudding tins, muffin tins or a longer baking tin - no rules - just how you like it presented!)  If you are just making the pudds on their own or for a separate meal - then add some store bought beef dripping instead.

Place this tin in the oven until the fat starts to gurgle and smoke a little.  Then when ready add the batter.  Cook the yorkshire pudding for 40minutes or until golden and crispy.  Serve in cut squares or individual portions, or as I like to do - on a big serving dish so people can help themselves!


Cocinar, comer y ser feliz!


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