Yorkshire Bread Pudding

This Yorkshire pudding adds a British touch to any meal! Our Apicius chef students and faculty share this recipe recently served at the Fedora bistro in Florence as a tasty companion to a pork chuck slow-cooked in ale. 


140g plain flour (about 200ml / 7 fl oz)
4 eggs (200ml / 7fl oz)
200 ml milk
sunflower oil, for cooking


The secret to getting puffy Yorkshire puddings is to have the fat sizzling hot and to not open the oven door during baking. Make the batter in advance, let rest and cool: during the cooking it will cook more evenly without browning excessively. 

Heat the oven to 210°C, drizzle a little sunflower oil evenly into the muffin tin and place in the oven to heat through. To make the batter, add the flour into a bowl and beat in 4 eggs until smooth. Gradually add the milk and continue beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tin from the oven. Carefully and evenly pour the batter into each individual mold. Place the tin back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately while still hot.