Over the years I've seen so many duff recipes for Yorkshire Pudding, that I thought
I might as well publish what I consider to be the definitive one here.
Yorkshire puddings are traditionally served as the first course of Sunday Lunch.
Two or three small puddings on a plate covered in lashings of delicious gravy made
fom the meat juices. That's the way to serve them. Trouble is, that nowadays
people buy pre-made ones from the supermarket that have the texture and taste of
cardboard. You might as well serve nothing as those things.
So here's the recipe, it's not difficult and the bits that really matter are emphasised.
Ingredients - (makes about a dozen puddings, allow 3 per adult)
- 4oz(100g) plain flour
- A little salt (say a quarter level teaspoon)
- One egg (must be fresh, preferably free range)
- Half pint milk and water mixed
- A little cooking oil or beef dripping
- A 12 hole muffin (patty) tin to cook them in
- Mix the flour and salt in a bowl
- Blend in the egg and a little milk and water until you have a smooth paste (a wire whisk is the tool for the job)
- Mix in the rest of the milk and water. Beat really well (an electric whisk helps) until you have a
beautifully smooth lump free mixture the consistency of pouring cream
- Preheat the oven to 425°F (220°C)
- Put the batter aside to rest for about half-an-hour or until the oven is hot.
This bit really matters, so don't miss it out.
- Once the oven is really hot, put a good dollop (1-2 tsp)of dripping or cooking oil (sunflower is good)
in the bottom of each well of a 12 hole muffin or patty tin. Don't skimp on the quantity of oil or they won't rise.
- Put the muffin tin in the oven and leave till smoking
- Beat the batter again to get more air into it (vital)
- Take the muffin tin out of the oven, add 1 - 2 tablespoons of batter to each well
- Bake for 20-25 mins without peeking
And that's it, takes a little practice but the results are outstanding.