How I make Yorkshire Puddings

Hello Lovelies,

Thank you so much for your comments on my Yorkshire puddings. I took some photos as I made them on Sunday with the idea that I might share a "how-to"  for any of you lovelies who are interested.

I wonder if Yorkshire puddings are a worldwide thing? In case you are wondering about them , they are basically oven cooked batter that is supposed to puff up and be light and fluffy. They are then usually  served as part of a Roast dinner.

For years I bought frozen, ready made ones as my own attempts were so awful. But a couple of years ago, when they had gone up in price again, I decided it was time to master making them from scratch.

My method is an adaptation of Delias version  that gives me the right amount for five of us and reliable results.

I always start my Roast dinner preparation by making the Yorkshire pudding batter as it benefits from chilling a while in the fridge.

First accurately measure out 4 ounces  of Plain Flour into a bowl , I don't bother sifting it. Then add a pinch of salt and pepper.

Next add 2 Large  eggs, medium  will do if that's what you have, mix with a fork

Accurately measure out 4 fluid ounces of milk ( I use semi skimmed ) and add 3 fluid ounces of cold water. I weigh this out rather than using the lines on my jug.

Gradually add this mix to the flour and eggs, mixing with a folk.

Next whisk with a hand whisk to make a smooth batter. I like to  pour the mixture into a jug and whisk it some more, rolling the handle of the whisk between my palms to get some speed.

Your batter should be the consistency of single cream and have lots of little bubbles on the surface like this........

Then pop the jug in the fridge till you are ready for it.........

To get your Yorkshires to rise the fat you use needs to be preheated in a hot oven. In my fan oven 200 degrees Celsius is hot enough, but 210 degrees is even better.

I make individual puddings in  a muffin tin. Sorry about the state of this tin....they do get stained with the hot oil.
At least half an hour before you need them , put a small amount of oil ( I use sunflower oil) or fat into each section, you really don't need much.......

Then fifteen minutes before you need them carefully remove the tin from the oven. Get the batter out of the fridge and give it another quick whisk.

 Pour out the batter, dividing it equally into each section. Then return the tin to the oven ( top shelf) straight away ..........

Mine take fifteen minutes, or slightly longer to cook, but I don't open the oven door before fifteen minutes.......

Don't be disappointed if it takes a few attempts to get great results. But hopefully if you follow these tips you will get light, fluffy Yorkshires first go :0)

Enjoy!

Jacquie x