Yorkshire Pudding

Yorkshire Pudding

 

 

Yorkshire puddings can be found alongside most roast meats these days.  Gone are the days when they were reserved for a traditional roast beef lunch with all the trimmings.  In recent years we seem to have moved away from making our own and are content with either ready made frozen ones or little foil trays with frozen batter.  Once you’ve discovered the secret to mans red fire (how to make a Yorkshire pudding) you’ll give your Aunt Bessie her marching orders!

Ingredients

*1 cup **plain flour
1 cup whole eggs
1 cup whole milk
pinch salt

*I baked my Yorkshire puddings in a silicon lined muffin tray (makes 6) so I used a 1 cup measure, please adjust to suit your needs.

**the flour should be level with the top of your measuring cup as you need equal quantities of each ingredient.

***this is not 90 day SSS plan friendly.

 

Method

Pre heat your oven to 220 degrees c.  Measure all of your ingredients starting with the flour and put them in your mixing bowl with a pinch of salt.  Whisk for a minute or so and leave to rest for around 5 minutes.  Whisk again for a minute or so and leave to rest again for another 5 minutes.  Using a pastry brush grease your muffin tray and pop it in the oven to heat up until you need it.  Whisk the batter again for a few minutes and by this stage you should have very few lumps and you’ll notice some air bubbles start appearing at the top of the batter.  Rest the mixture for another 5 minutes and give it a good whisk before pouring the batter into your muffin tray.  The easiest way is to take the batter to the oven in a jug and pour the batter directly into the tin without removing the tray from the oven.  Gently push the muffin tray back into the oven and let it bake for approximately 10 minutes.  DO NOT OPEN THE OVEN.

After 10 minutes, look through the oven door.  DO NOT OPEN THE OVEN as this may cause the Yorkshire puddings to sink.  Once they have started to rise, reduce the oven temperature to 200 degrees c and bake them for a further 10 minutes.  At this point (so approximately 20 minutes has passed) you can open the oven to check that they have cooked.  When you’re happy that they are cooked through, remove them from the oven.

 

Other serving suggestions – I use this same batter recipe and method for toad-in-the hole and for pancakes on pancake day.

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Nella Foulds
Nella Foulds

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