Marie Moverley's Yorkshire puddings

    1 hour 10 min

    This is a tribute to Marie Moverley of Wakefield, who cooked the best Yorkshires ever. Although I never asked her for the recipe, this is the closest I can get to her truly mouthwatering Yorkshires.

    2 people made this

    Serves: 1 

    • 1 egg
    • 1 level dessertspoon self-raising flour
    • salt to taste
    • 1 dessertspoon milk
    • oil for cooking

    Prep:5min  ›  Cook:5min  ›  Extra time:1hr  ›  Ready in:1hr10min 

    1. Beat egg with flour and salt; add milk, beat to creamy consistency, let stand an hour.
    2. Heat oven to highest temp, put in tin lightly lined with oil - any plain cooking oil that stands up to high temps. I use an old battered four-pudding tin. Use a shelf in the middle of the oven or they may stick to the roof! When oil smokes, pour the batter in in even portions, return tin to oven and watch them go! They don't take long, only minutes - depends on temps and pudding size, so watch them; they're best cooked just before you dish up the rest of the meal. If you need more, increase ingredients of course and do them in relays. They come out very light and puffy, but still taste good when collapsed. Not crusty, but well-cooked all the way through with a good tender texture, and they stand up to gravy (which should be made with decent beef stock by the way). They're addictive!

    Cook's note

    I think the secret to this is to add equal quantities of flour and milk to the volume of egg, and to have very high temperatures for cooking, but works for me every time - unless this is Marie's guidance!

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