Michael’s Yorkshire pudding

Michael’s Yorkshire pudding

By
From
Meat
Serves
4
Photographer
Dean Cambray

Michael Slade, who runs the kitchen at La Luna Bistro, is a Yorkshire man and he makes the best Yorkshire puds I’ve tasted. Here is his recipe. You can make one large pudding in a baking tray or individual ones in a muffin tin. Small ‘Yorkies’ will take less cooking time – about 10–12 minutes.

Ingredients

Quantity Ingredient
250g plain flour
250ml milk
5 eggs, well beaten
3 tablespoons vegetable oil or lard

Method

  1. Sift the flour into a large mixing bowl. Make a well in the centre and gradually whisk in the milk. Slowly pour in the beaten eggs, whisking continuously to form a smooth, thickish batter. Set aside for 30 minutes to rest.
  2. Preheat the oven to 200ºC. Heat a baking tin or muffin pan for a few minutes. Add the oil or lard to the hot tin and return to the oven for 5–10 minutes, or until the oil is sizzling. Remove the tin from the oven and quickly pour in the batter then return the tin to the oven. Bake for 15 minutes, or until the pudding rises up in a great puffy golden mound. Serve straight away with your roast beef.
Tags:
Meat
Adrian
Richardson
La
Luna
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