Recipe For Beer Batter

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Yorkshire Pudding

Yorkshire Pudding


Makes: 12 Yorkshire puds.:

  • 225g plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 4 eggs, beaten (see tip)
  • 300ml milk
  • beef dripping, as needed


  1. Sift flour, salt and pepper into a large bowl and add the beaten eggs and half of the milk.
  2. Whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth.
  3. Let the batter rest for 30 minutes (or this can be speeded up by placing it in the fridge for 10 minutes).
  4. Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.
  5. Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7.
  6. Bake for 20 minutes.

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