In the last week, two people have asked me what the best way to make Yorkshire Puddings is so I thought I’d share my recipe with you.
Traditionally, Yorkshire Puddings were served with gravy as a starter before the main course of Sunday Dinner was served, I think was meant to fill people up when meat was scarce but even now some people (my dad included) still often serve it this way. I cooked Christmas Dinner at home this year for the first time ever and the kids were disgusted when I brought our a starter of prawn cocktail instead of Yorkshire Pudding!
You can buy ready made Yorkshire puddings reasonably cheaply these days but they will never taste the same as homemade and if you’ve never made your own then you’re definitely missing out.
This is my recipe for the perfect Yorkshire Pudding. You need:
100g plain flour
Half a pint of milk
- Add the flour into a large mixing jug (a bowl is fine but a jug makes it easier to pour into the pudding moulds later) and make a well in the middle of the flour.
- Crack the eggs into the well and then pour in the milk.
- Beat the mix together until it’s well combined – the odd lump is OK.
- Pop the mix into the fridge for a while while you pre-heat the oven to it’s hottest temperature.
- You can make giant Yorkshire Puddings in larger baking tins or smaller ones depending on what you fancy. Whatever size tins you’re using, you need to add a little oil into the bottom of each one and when the oven is ready, pop the tray in the oven and heat the oil until it’s as hot as it’s going to get.
- Get your mix out of the fridge and give it another quick mix. Take your trays out of the oven and quickly pour in the mix.
- Get them back in the oven ASAP.
- Cook them until they’re golden brown which will usually take around 20 minutes for the smaller sized ones – try to resist the temptation of opening the oven door until the last possible minute as it may cause them to sink.