Tuesday, March 23, 2010

Yorkshire Pudding Secrets

Yorkshire puddings are a favorite treat in our home, no sooner do they come out of the oven they're being snatched up before they can even make it to a serving dish! Now I sometimes cheat when I make mine and use a mix, but if you don't have a British food store close by then here's the recipe to make your own!


•100g / 4oz plain flour
•2 eggs
•200ml milk
•50ml water
•1/2 teaspoon salt

How to make it

The most important thing when making Yorkshire pudding is to get your oven VERY hot or they won't rise properly - 230 degrees celcius/450 degrees fahrenheit.

Add a little oil to each compartment of a muffin pan & place in the oven, you want the oil to get so hot that it sings to you when you open the door!

Whilst that's in there, mix together your flour, salt and eggs and then bit by bit add in the milk beating it into a creamy smooth mixture and then let it sit out for a few minutes whilst the oil gets to it's sizzling best.

Once the oil is hot enough carefully take out the pan and pour in the batter dividing it between the 12 sections. The oil should sizzle as you pour it in, this will give you more confirmation that it is hot enough but watch out as it does tend to spit!

Put immediately back into the oven for approximately 15-30 minutes depending on the size of the puddings. You'll know they're ready when they rise up nice and big and become a nice golden brown.

Serve with a roast dinner and gravy, or alternatively as a desert with sugar and lemon.

For another variation on this fabulous treat you can make toad in the hole by using a larger single bakedish and adding sausages and then pouring the yorkshire pudding mix on top, it used to be my kids absolute favorite when they were little.



Julie said...

Thanks so much for the recipe-my aunt used to make yorkshire pudding-so delicious


Jingle said...

Oh, that looks so amazingly yum!

Trish said...

I never thought of Yorkshires as a dessert with sugar and lemon, but I read earlier that cold ones are nice with ice cream. In Yorkshire we just use one egg with that amount of flour, they rise better and are lighter.

Margie said...

Ooooh, yummy! That and a hot cup of coffee would make my day!