Maggie Beer Foundation
Yorkshire Puddings

Light, crisp-edged batter puddings with a soft centre, traditionally served with roast beef and gravy.

PREP TIME: 10 minutes
COOKING TIME: 20 minutes
Serves: 10

INGREDIENTS
67g Plain flour
20g Cornflour
3g Baking powder
3g Iodised salt
100g Eggs
10g Vegetable oil
147ml Milk, regular
33ml Sparkling water
40g Beef dripping (or
other clean fat/oil)

METHOD

1. Pre-heat oven to 190°C.
2. Sift dry ingredients, beat eggs
   with oil and half the milk, pour
   into the flour and mix with
   a whisk adding remaining
   milk gently until smooth.
3. Strain and rest for at
   least 20 minutes.
4. While batter is resting place
   a little beef dripping/oil (½
   to 1 teaspoon per serve)
   into the baking tins.
5. Place tins in the oven until the
   fat/oil is smoking hot then pour
   in the batter to a depth of 1cm.
6. Immediately return puddings
   to oven and bake until the
   puddings are crisp, golden
   brown and well risen
   around a central hollow.