This week it was the turn of Nigella Lawson's Yorkshire pudding recipe to be tested. I am a big fan of Nigella but I have to say that the results were a little disappointing this time.
This recipe is from her book Feast: Food that Celebrates Life.
However, they hardly rose at all and were a bit on the heavy side and looked more like buns than Yorkshire puddings. Comparing it to the recipes from the other chefs I think there just wasn't enough milk in the recipe as the mixture was very thick.
- Serves 8-10
- 325ml semi-skimmed milk
- 4 eggs
- 1/2 teaspoon of salt
- 250g plain flour
- 1/4 teaspoon of beef dripping in each pudding tin hole
- Whisk the milk, eggs and salt well and let stand for 15 minutes.
- Whisk in the flour and let stand again until you need it.
- Heat the oven to 220 degrees C/gas mark 7 and put a 12 hole muffin tin into heat for a good 10-15 minutes.
- Put 1/4 teaspoon beef dripping in each muffin compartment.
- When the pan and the fat have been heated, pour in the Yorkshire pudding batter and cook for 15-20 minutes or until they have puffed up gloriously.
I always use this recipe. Never disappoints.always excellent puds