Yorkshire Pudding

Yorkshire Pudding

The Yorkshire pudding is another British favourite. The pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, so that when the cold batter makes contact, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. View the recipe below.

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Ingredients

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Creating & Cooking Yorkshire Puddings:

The Yorkshire pudding is another British favourite. The pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, so that when the cold batter makes contact, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. View the recipe below.

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Preparation

  1. Creating & Cooking Yorkshire Puddings:

    • In a blender, combine the eggs, milk, flour, and Knorr Vegetable Bouillon. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
    • Preheat oven to 220°C.
    • Put 1 teaspoon of the heated beef fat into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
    • As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
    • Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.