Ultimate Yorkshire Puddings

Nothing goes better with Sunday roast beef dinner that a light well risen traditional Yorkshire Pudding. At their best they are fluffy and airy on the inside while having a satisfying crisp outside. Now while they are the perfect accompaniment to a roast beef dinner the batter mix is identical for Toad in the hole ( Sausages baked in the batter – No toads ! ) Some even eat them with jam as a dessert. . .

The important factor with this recipe is that it is made by volume not by weight, meaning that what ever measuring cup you use it must be the same for both the wet and the dry ingredients. ( Adapted from an original recipe by Yorkshire chef Brian Turner )

Ingredients:

1 cup Plain Flour – 1 cup Eggs – 1 cup water/milk  ( 50-50 split ) – Pinch of Salt – 1 tbsp Malt Vinegar

Method:

Sift the flour into a large mixing bowl and add a pinch salt. Add the eggs to the flour and half of the water / milk mixture. Beat well until all lumps of flour have gone. Add the remaining water / milk and the vinegar. Give the mixture a final beat with a whisk and set aside to rest for a while.

Pre-Heat your oven to 400 f / 200 c / Gas 6 and add a muffin tray with each section containing either beef dripping ( traditional fat used ) or a vegetable oil to about one fifth of section. Allow oil to get really hot in the oven. Once the oil is heated work quickly and fill each section of the muffin tray with the batter. ( It should sizzle as soon as it comes into contact with the hot oil ) Place the tray quickly back in the oven on a middle shelf and bake for 25 minutes. DO NOT open the oven door during this time or your Yorkshire puddings will collapse !

After 25 minutes the tray can be turned in the oven to allow for even cooking and continue to cook for a further 10 minutes or until a they puddings are a deep golden brown.

Remove from the muffin tray and serve immediately. If you make too many don’t worry as they make a fantastic alternative to bread for a rare roast beef & horseradish sandwich. Sounds odd I know but watch the video below from chef Andy Bates to see what we mean. . .

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