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Yorkshire pudding with citrus butter

Warm pudding

Yorkshire pudding with citrus butter

15–20 minutes

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Yorkshire pudding with citrus butter

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes, plus 30 minutes’ resting time

Cooking Time 15–20 minutes

Ingredients

4 large free-range eggs
1½ cups milk
Sea salt, a pinch
1¼ cups flour
4 T vegetable oil
1 t orange zest

For the citrus butter:

¼ cup orange juice
150 g butter
400 g icing sugar, sifted
1 t orange zest

Method

Preheat the oven to 220°C.

Combine the ingredients for the Yorkshire pudding and mix until smooth. Chill for 30 minutes.

Pour a little oil into a small metal frying pan, place into the oven and heat until the oil is hot.

When the oil is hot, pour the batter into the pan. Bake for 15–20 minutes, or until puffed and golden. Serve immediately with the citrus butter.

To make the citrus butter, cream the orange juice and butter. Slowly add the icing sugar, then stir in the orange zest.