Do you want to know the best recipe for Yorkshire Puddings?
This basic Yorkshire pudding recipe will make a great accompaniment to your Sunday Roast
Why go through the bother of using this recipe for Yorkshire Pudding batter? There are many options to buy ready made batter mix or even ready made Yorkshires from the shop. To be honest sometimes I buy it from the shop but on a Sunday when all is said and done you cannot get a better Roast than one which uses this recipe for Yorkshire pudding batter.
To me the Sunday roast is a work of art and Yorkshire puddings aren't just for beef. Be it chicken, lamb, duck, pork, gammon you name it I am going to put Yorkshire pudding's with it.
The recipe below is designed to make enough batter mix for 6 small Yorkshires or one big one. As with many Sunday roasts you may need to make more as you often will not make a roast dinner for one person (although this has been known to happen in my house)
OK onto the magical batter:
You will need:
- 40 Grams Plain Flour
- 1 Egg
- 50 ml milk
- Vegetable oil
- 1 small cake tin or muffin tin for small puds
Before you start: Put the oven on 220 degrees and whack the tin of your choosing in the oven
Get the bowl put the flower, egg and milk in and whisk it all together. Add a pinch of salt and a pinch of pepper whisk until smooth. The basic batter mix is now ready
Remove the tin from the oven put a thin layer of oil in the pan and place back into the oven. The key to perfect Yorkshires is to make sure the oil is really hot. I leave it in the oven until it starts to smoke a bit. When you put the batter in the tray it should start to sizzle and bubble straight away before it goes back in the oven.
Once in the oven leave it for 30 minutes. I usually check on it after 20 as I cant wait to have a look at them. The main aim is to NOT open the oven until the Yorkshire pudding is ready. After about 15 minutes they should have risen quote a lot, this does not mean they are ready in most situations it will take 30 minutes. When they start to brown off and you are pretty sure they are cooked take them out. When you open the oven try and lift the Yorkshire of the tray. If making mini Yorkshires get one out quick to test. The middle and bottom can often be stodgy, some of my family members like this but I like it crispier so if it is this consistency I wold usually try and put it back in for a few more minutes.
The problem with opening the oven early often means that your Yorkshire pudding may start to deflate which is most disheartening. You will have to be quick! but be careful not to burn yourself!
And that is it. Remember a Yorkshire pudding isn't just for Christmas its for every week of the year.