Pakistani
Pakistani Chicken Karahi
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Yorkshire Puddings
Tall, crisp, golden Yorkshire puddings with a soft, eggy middle — the soul of any British Sunday roast.
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10 minPrep🔥
20 minCook🍽️
8Serves📊
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Ingredients
- 140g plain flour
- 4 eggs
- 200ml milk
- Pinch of salt
- Beef dripping or oil
Instructions
- Whisk the flour, eggs, milk and salt into a smooth batter; rest 30 minutes.
- Heat a Yorkshire pudding tin with a teaspoon of dripping in each well at 220C until smoking.
- Quickly pour the batter into the hot fat.
- Bake for 18-20 minutes without opening the door until tall and golden.
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Tara’s tips
- Screaming hot fat is the only secret to the rise.
- Don't open the oven while they bake.
Serving suggestions
- Serve immediately with roast beef and gravy.
Storage & reheating
Best fresh; reheat at 200C for 3 minutes.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why didn't mine rise?
The fat wasn't hot enough, or the oven door was opened too early.
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