Perfect Yorkshire Puddings

This entry is filed under Baking Recipes.

Perfect Puffy, Pudding

Perfectly Puffy

Everyone dreams of having perfect yorkshire puddings with their roast beef and with this recipe that’s what you’ll get. I prefer a large yorkshire pudding rather than individual ones, but you can do either and the outcome will still be the same. Perfect yorkshires, crisp on the outside and soft in the middle.  

Serves: 4 – 6
Preparation Time: 5 minutes
Cooking Time: Large 15-20 minutes.  Individuals patty’s 8-10 minutes
Effort Level: Easy
Shelf Life: Will keep a day or so, but best eaten immediately

Ingredients:
100g plain flour
4 large eggs
200ml milk
vegetable oil or fat from roasting meat
salt

Equipment:
Sieve
Electric hand held mixer or balloon whisk
Measuring jug
Oven dish  approx 22cm x 15cm or individual 12 hole patty tin

N.B: Cook the yorkshire on the 2nd shelf down from the top as it rises very high!

Here’s What You Do:
Heat the oven to 220C/Gas 7

Crack the eggs into the measuring jug, then add the equivalent amount of milk (approx 200ml). Whisk together well.

Sift the flour into the measuring jug and add a good pinch of salt. Whisk thoroughly for about a minute until the batter is foamy.

Leave the batter to rest at room temperature for at least 1 hour.

Add 1 tbsp of oil or better still fat skimmed off the roasting meat into the oven dish, or if you’re making individual yorkshires, drizzle a tiny amount into each patty mould then slide onto the top oven shelf. Leave to get good and hot – approx 5 minutes.

When the fat is sizzling hot, stir up the batter and pour immediately into the dish, the mixture should come 1/3 of the way up the side of the patty tins or oven dish.

Cook on the 2nd top shelf until fully risen and golden. Individuals patty’s 8-10 minutes, or large yorkshire 15-20 minutes.

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