My grandkids adore yorkshire puddings. But what is really sad is that for years they were the one thing I could never seem to get right.
I tried a ton of different recipes but they always seemed to come out flat as a pancake. I ended up buying frozen ones for a long time which really made me grit my teeth.
It’s only about five years ago I finally found success. After yet another failure I remember I put a call out on facebook to see if anyone had any ideas on what I was doing wrong. In amongst all the helpful comments etc somoneone sent me this incredibly simple recipe. I couldn’t believe it when it actually worked…
Yorkshire puddings are so easy to make, my 13 year old grandaughter whisked these badboys up last night without a thought. and though very slightly darker than I would cook them normally, they were delicious.
I try and make extra each time I make them so I can put some in the freezer, but there are never any left to put away. I’m going to have to start making them when the kids are not here..
100g plain flour
Beat the eggs thoroughly then fold into the seasoned flour. Add the milk and whisk thoroughly until there are no lumps and bubbles are forming on the top.
Put it in the fridge to chill. (Tip, I make this batter first thing then just slot it in the fridge for later, it takes less than 5 minutes).
About an hour before you’re ready to use it, take it out of the fridge so you can warm it up to room temperature. It may be a slightly grey colour but don’t worry about that. Just before you add the batter to the tin, give it another whisk (I just use a wooden spoon) and if you want, you can add a drop of cold water.
In the meantime, you should have covered the bottom of your yorkie tin with oil, lard or whatever else you use. (Don’t use olive oil as it doesn’t get hot enough), Put the tin in your oven on the highest setting for about 5-10 minutes until the fat is smoking hot.
Give the batter another quick whisk for luck, then pour it into the tin. If your batter is hot enough then it should sizzle. Pour them in the tin as quick as you can so the oil/fat doesn’t get a chance to cool. Put back in the hot oven for about 15-20 minutes until golden brown. You may have to turn the oven down just a tad after a few minutes so they don’t go too brown too quickly, but it does need to be very hot so don’t turn down too low. When they are ready, they will be huge and nicely hollow in the middle so you can fill them with gravy 🙂
Tip. I use a deep muffin tray to bake mine. If you want to make the batter go further, then just use a shallower tin.