What is a Sunday roast without a great big delicious Yorkshire pudding?
If I mention to Ben that we are having a roast, he always asks if Yorkshire puddings are involved. They are his favourite.
Growing up, I always remember my Nannas Yorkshire puddings. They always turned out huge. One time I remember her taking a photo of her successful Yorkshire puddings, printing the photo off and showing it off to everyone, she was so pleased with herself. Well, I’ve basically turned into my Nanna!
This recipe I am about to share with you never fails for me….. as long as you remember to leave the oven alone once you have put the Yorkshire pudding mixture into the oven. As tempting as it is, never, ever open that oven door unless you’re ready to take the puddings out of the oven. This is the key to ensure they rise and shine!
Ingredients:
-
- x4 eggs
- 120g plain flour
- 200ml milk
- Salt & pepper to season
- Vegetable oil for cooking
Step one:
Mix together 200ml of milk with 4 eggs and whisk.
Step two:
Gradually add 120g of plain flour into the milk and egg mixture.
Add a little bit of flour at a time and mix together until you have a batter. I find if I add the flour gradually to the milk & egg mixture then I am less likely to get big lumps of flour and it is then easier to mix together.
Step 3:
Season the batter mixture with salt and pepper to your taste. I usually only add a little sprinkle of each to the batter.
Once you have done the above steps, you can then put this mixture to one side in the fridge and leave it until you are ready to cook your Yorkshire puddings. Just remember to give it another good whisk just before you pour this mixture into the Yorkshire pudding tray to make sure no lumps have formed while it has been sitting in the fridge.
Step 4:
Prepare your Yorkshire pudding tray.
I once got told never to wash my Yorkshire pudding tray, just to wipe it clean with some kitchen role when you’re finished with it. I have stuck to that rule ever since and I have never had the problem of a stuck Yorkshire pudding.
Add a drop of vegetable oil to the bottom of your Yorkshire pudding tray and place the tray into the preheated oven at 200 degrees to heat the oil.
I tend to put my oiled Yorkshire pudding tray into the oven around 15 minutes before I add the mixture to make sure the oil is at a very high temperature.
Step 5:
When you are confident that your oil is at a very high temperature, you are then ready to add the Yorkshire pudding mixture to the hot oil.
This is the time you need to get your skates on and be quick!
Very quickly but very carefully, remove the hot oiled Yorkshire pudding tray from the oven and add the Yorkshire pudding mixture as quick as you can.
If you move at speed then the hot oil tray doesn’t loose as much heat and you are more likely to succeed in well risen, unstuck Yorkshire puddings.
Place the Yorkshire puddings in the oven at 200 degrees for approximately 20-25 minutes until they have puffed up and browned.
When you have removed the puddings from the oven serve immediately and enjoy!
Did you know – you can also freeze these Yorkshire puddings once they have cooled down after cooking for up to one month!
Serve and enjoy.
STEPHANIE 