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!
|1 cup||plain flour|
|1 cup||whole eggs|
|1 cup||whole milk|
- Pre heat your oven to 220 degrees c.
- Make the batter by combining the flour eggs, and milk into a bowl or large jug along with a little seasoning to taste.
- Spend a few minutes whisking the batter before resting for a couple of minutes.
- Repeat until you have a smooth batter.
- Using a pastry brush grease your muffin tray and pop it in the oven to heat up until you need it.
- Transfer the batter to 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 to check the rise. DO NOT OPEN THE OVEN as this may cause the Yorkshire puddings to sink.
- Once they have risen, 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 and crispy throughout and remove them from the oven.
- The simplicity of this recipe is that the measurements are equal volumes of each ingredient. Just make sure you start by measuring the flour to the top of the container and do the same for the milk and the eggs.
- I baked my Yorkshire puddings in a silicon muffin tray and this made 6 large puddings!
- I also use this batter to make a toad in the hole and pancakes for pancake day.