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Yorkshire pudding

by Lisa Goodwin-Allen
  1. Yorkshire pudding
Item 1 of 1
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Lisa Allen's classic Yorkshire pudding recipe makes a fantastically crispy Yorkshire for your Sunday roast. Don't forget to get the oil or dripping smoking hot before cooking – this is the key to any good Yorkshire pudding.

First published in 2015
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Ingredients

Metric

Imperial

Yorkshire pudding

  • 80g of plain flour
  • 1 egg
  • 80ml of milk
  • 60ml of water
  • 2 tbsp of vegetable oil, or beef dripping
  • 1 pinch of salt
  • 1 pinch of pepper
SAVE RECIPE

Method

1
Preheat the oven to 220°C/gas mark 8
2
Sift the flour into a mixing bowl and use a wooden spoon to make a well in the centre. Break the egg into the well and mix with the flour
  • 80g of plain flour
  • 1 egg
3
Add the milk, water, salt and pepper, whisk until you have a smooth batter and set aside
  • 80ml of milk
  • 60ml of water
  • 1 pinch of salt
  • 1 pinch of pepper
4
Add the vegetable oil or dripping to a 28 x 18cm roasting tray. Place into the oven until the fat gets smoking hot, for around 10 minutes
  • 2 tbsp of vegetable oil, or beef dripping
5
Carefully remove the tray from the oven, pour in the batter and return to the oven until crispy and puffed up around the edges - this should take approximately 30 - 40 minutes. Serve immediately
First published in 2015
Lisa Goodwin-Allen

Lisa Goodwin-Allen's cooking is playful and twists the hallmarks of Lancastrian cuisine to invoke new tradition.

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