Yorkshire Pudding Recipe
Light, Crispy Yorkshire Puddings are the perfect accompaniment to any Roast Dinner. They’re also wonderful served with Savoury Mince or turned into Toad in the Hole. The best thing about them is they can be cooked in advance and frozen in a tub until needed and are cheap to make.
- 5 heaped tablespoonsful of Plain Flour
- A pinch of salt and ground white pepper
- 2 large eggs or 3 medium ones
- Whole milk (about a regular mugful)
- Sunflower oil or Dripping
In a bowl put the flour the salt and the pepper and stir well
Carefully crack the eggs into the bowl with the flour and add a splash of milk
Using a whisk, an electric whisk or a fork mix well
Once it looks like a thick paste add another splash of milk and whisk well
Repeat this until the batter is the right consistency. It needs to be fairly runny but still thick enough to coat the back of a spoon. If you find that it’s too runny add a little flour slowly and whisk until smooth, if you find it’s not runny enough add a little extra milk and whisk.
Leave to rest whilst you heat up the oil in the oven.
In the bottom of muffin trays or a 4 hole Yorkshire Pudding tin add either a drizzle of sunflower oil or a knob of dripping
Put the tins in the oven until they’re smoking hot
Boil the kettle.
To the batter mix add one tablespoonful of boiling water and stir gently
Take the pudding tins out of the oven and carefully pour the Yorkshire Pudding mix into the trays
Put back in oven and cook until risen, golden and brown.
If they’re looking like they’re starting to go too dark coloured turn the heat down to about 220oc.
Try not to keep opening the oven door as it will let all the hot air out and the puddings won’t rise properly.
What to do with left over Yorkshire Puddings
If you have any puddings left over you can cool them and freeze in a tub for up to one month. When needed put them back in the pudding trays and heat in a hot oven for 4-6 mins or so until they’re piping hot.
Recipe Variation: Toad in the Hole
Make the Yorkshire Pudding Batter as described above and leave to rest.
Pre-heat the oven to Gas Mark 7 or 22OoC
Instead of oiling pudding trays put sausages and a drizzle of sunflower oil into an ovenproof dish. Prick the skins of the sausages. If you don’t have many sausages chop them up into 3 or 4 pieces each and scatter into the baking dish
Place into the oven for 10-15 mins, until the sausages are starting to look golden brown
Pour the pudding mix over the sausages and put back into the oven until golden brown and nicely risen. If it looks like it’s getting too brown too quickly turn the heat down a little bit.
Serve with gravy, mashed potatoes, swede and carrot mash and cauliflower cheese.