Best Ever Yorkshire Puddings

Best Ever Yorkshire Puddings

Said to have originated in Yorkshire but eaten all over the UK, Yorkshire Puddings are a staple of the British roast dinner.  

Tonight we ate ours with sausages and lashings of gravy.  Don’t forget, they also make a delicious dessert.  Traditionally eaten cold with jam the next day. Instead of jam, we added rather a large dollop of nutella over our four leftover puddings, then sprinkled with icing sugar.  Good enough to rival the Pizza Express nutella dough balls any day!

Best Ever Yorkshire Puddings

Method:

Yorkshire puddings are made from a simple batter of eggs, flour and milk and couldn’t be more simple.

• Place your flour and pinch of salt into a medium sized bowl and make a well in the centre.
• Break in the eggs one at a time and combine.
• Start adding the milk little by little, whisking all the time until you have a batter the consistency of single cream with some air bubbles.
• Let rest in the fridge for an hour or even a day before cooking.
• When you come to cook the puddings, put about a tablespoon of oil into 12 holes of a bun tin, pop into the oven to heat up.
• Remove the batter from the fridge and give it another whisk.
• Once your fat is hot enough (look for the haze), remove the tray and as quick as you can without spilling or burning yourself, fill each hole with the batter to about half to two thirds full.
• Place pan back in the oven and cook for 25-30mins.

Tips:

To ensure a well risen fluffy yet crispy pudding every time, remember to:

1. Make sure to get your fat as hot as possible before adding the batter.
2. Do not open the oven whilst they are cooking!

Hope you enjoy these.   Would love to hear  your thoughts and whether you ate any leftovers for pudding?

4 from 1 vote

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Best Yorkshire Puddings

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

No roast dinner is complete without these!

Course: Dinner

Cuisine: British

Servings: 12

Author: Gillian Thompson

Ingredients

• 3 eggs
• 200 g plain flour
• 300 ml milk
• Pinch of salt
• Vegetable oil or duck fat

Instructions

1. Put flour & salt in a large bowl, create a well in centre and drop in the eggs one at a time.
2. Beat the flour and eggs together one at a time, until all combined.
3. Slowly add the milk and mix as you go, until you have a batter the consistency of single cream.
4. Cover the batter mix and place in the fridge for at least 30m or even upto a day before cooking.
5. Heat oven to 220C/180C fan/gas 7.

6. Pour the oil into the holes of a 12 hole bun tin and place in the oven for 10-15 mins, or until smoking hot.

7. Remove batter from fridge and beat it up once more till you can see air bubbles.
8. Once fat is smoking hot pour the batter mix into the tin holes about two thirds full.
9. Bake for 30 mins or until well browned and risen.