I am very keen that the recipes I post here are useful to you. They are usually quick and certainly easy, delicious and hopefully ones you will make a mental note to cook again and again. At the same time I am a little wary of offering up recipes you may have made a million times or, worse, telling Granny how to suck eggs….. This had presented me with something of a dilemma. There are, of course, recipes that I have struggled with but after much repetition, tinkering, trial and error I feel I’ve cracked – the question is has anyone else struggled with these so called classics and would you want said recipes?
What persuaded me to feature this Yorkshire Pudding recipe today is that I have a friend who struggles with them. There are two reasons why this shouldn’t be the case, firstly she is an excellent baker, which after all is what you are doing here and secondly, she is from Yorkshire. Both these reasons mean she should be able to whip up a batch of Yorkies without breaking a sweat and yet she tells me they continue to give her gip.
So here are they are, the Yorkshire puds I make. I have tried many different recipes and styles to finally arrive at these. I’ve used a blender for the batter and also mixed by hand. The batter has been rested overnight in the fridge and also used immediately. I’ve tried self raising and plain flour, honestly I’ve done my homework. This is what works for me and I hope will work for you (and especially you Hayley).
I usually give this batter about 20 minutes to rest, mainly because I need to find the muffin tin I cook them in, put the oil in, heat it etc.
200g plain flour
3 large eggs
1/2 teaspoon salt
Preheat your oven to 210 and make sure a rack is in the top third. Put the flour and salt into a bowl and whisk in the eggs one at a time followed by the milk a little at a time beating as you go. If there are any lumps give it a really good whisk and this should get rid of them. I now pour the batter into a jug as it is so much easier to then pour it into the muffin tin. Put the oil into a 12 hole muffin tin, you need enough to cover the base of each hole and put this into the oven to heat up for about 5 minutes. Extremely carefully remove the tin from the oven and pour the batter into each hole. Return to the oven and cook for 20-25 minutes. Check after 15 as you may need to move the shelf down to the middle of the oven if they are browning too quickly. This obviously makes 12 but its up to you how many it serves, we (as a family of 4) happily have 2 or 3 each…