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Yorkshire Pudding

From the book The River Cottage Meat Book by
Serves 10


I am indebted to David Wallington, of the Whiteleaf Inn at Croyde, North Devon, who gave me these instructions for Yorkshire Pudding almost 10 years ago. They have never failed me.


2 cups all-purpose flour
1 tsp. salt
4 medium eggs, plus 2 egg yolks
cups milk
cups water
2 Tbsp. olive oil


  1. Put all the ingredients except the oil in a food processor and pulse for about five 10-second bursts or until you have a smooth batter. (Alternatively, put the flour and salt in a large bowl, beat in the eggs and yolks, then whisk in the combined milk and water by degrees, until you have a smooth batter the consistency of light cream.)
  2. Rest the batter for at least half an hour before making the pudding. At any rate, you should not put the pudding in the oven until you have removed the beef and set it to rest. This serves as an excellent way of ensuring you carry out this vital exercise of relaxing the meat. You can then turn up the oven, which may or may not still contain roasting potatoes, to 425 degrees.
  3. I like to make a single Yorkshire pudding in a big roasting pan and then slice it, rather than create individual puddings. It looks better and feels more generous. Choose a roasting pan or ovenproof dish about 10 by 16 inches in size; pour in the olive oil and heat the dish in the oven for at least 5 minutes, and no less. (If a few drops of batter don’t sizzle when dropped in the pan, return it to the oven for another 5 minutes.)
  4. Pour the batter into the hot, sizzling pan, return it to the oven, and leave for 20 to 25 minutes, or until the pudding is well puffed up and golden brown.


Serve this classic dish — a version of the popover — alongside Roast Beef, with gravy poured on top.

This content is from the book The River Cottage Meat Book by Hugh Fearnley-Whittingstall.

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