Film: How to make the perfect Yorkshire Pudding
Celebrate Yorkshire Day with perfect Yorkshire Puddings. Not sure how? Lisa Bennison from has been with Bettys for 32 years and now teaches at our Cookery School. Who better to guide you?
Pre-heat your oven to 210°c. Use lard not oil – it gets hotter, which is what we need. Place a knob of lard into each well of the pudding tray.
Make your batter
- 60g plain flour
- A good pinch of salt and pepper
- A pinch of herbs and/or mustard powder to add flavour
- Two eggs
- 100ml ice cold milk
- Beat the eggs and milk together
Make a well in the flour. Add wet mixture to dry ingredients gradually to avoid lumps. Whisk well. Let your batter stand for half an hour.
The lard needs to be smoking hot. Pour a drop of batter into the tray to see if it's hot enough. A dramatic sizzle means it's ready.
Pour the batter directly into the Yorkshire pudding tray. Do this close to the oven to avoid losing heat from your oil. Leave the middle two moulds empty to allow your Yorkshires to move.
Bake for 22 minutes. If you think they’re ready sneak a peak, but don’t open the oven too far. If you’re not sure, switch off oven and leave them to finish in residual heat. Serve straight from the oven.
If you'd like to learn even more Bettys baking secrets, come for a course at Bettys Cookery School