There’s nothing quite like a towering, golden Yorkshire pudding to complete a traditional Sunday roast (or go with a stew). The recipe and a series of tried and tested top tips, we've got you covered for fluffy, crisp, and utterly delicious Yorkies every time!
Yorkshire Pudding Recipe
Ingredients:
4 large eggs
200ml (ideally whole milk, semi skimmed also works fine)
200g plain flour
A pinch of salt
Fat or oil (beef dripping is ideal for extra flavour!)
Top Tips for the Best Yorkshire Puddings
1️⃣ Whisk and Rest the Batter - Start by whisking together the eggs, milk, and a pinch of salt in a mixing bowl. Leave this to sit for at least half an hour - longer is no issue! Next, gradually whisk in the flour to create a lump-free batter. Now, leave the batter to rest for as long as possible before cooking – the longer, the better. We recommend making your batter in the morning and letting it sit at room temperature until you're ready to cook. Resting allows the gluten to relax, resulting in puddings that rise beautifully and stay tender inside.
2️⃣ Preheat the Fat and Tray Heat your oven to 220°C (200°C fan/gas mark 7). Add a small amount of fat (such as beef dripping or vegetable oil) to each compartment of a muffin or Yorkshire pudding tin. Place the tin in the oven and let the fat get piping hot – this takes about 10–15 minutes. The fat should be smoking hot before you pour in the batter.
3️⃣ Pour and Cook with Confidence Once the fat is ready, quickly but carefully pour your batter into the hot fat in your muffin tray. Return the tray to the oven immediately to maintain the heat. Bake for 20–25 minutes, or until the puddings are puffed up, golden, and crispy.
4️⃣ No Peeking! Avoid the temptation to open the oven door while the Yorkies are cooking – this is crucial! Sudden drops in temperature can cause your puddings to deflate. Let them do their magic undisturbed for the full cooking time.
Serving Your Yorkshire Puddings
Serve immediately with your roast dinner – whether it’s beef, chicken, or lamb, Yorkshire puddings are the perfect accompaniment. For an extra treat, why not make a batch to fill with leftover meat and gravy for a midweek snack? We sometimes use our air fryer to quickly warm up left over puddings!!
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