What’s a Sunday roast without a crisp, hot Yorkshire puddings recipe? Best cooked in beef dripping, but you can use vegetable oil as well. This a fool proof method!
Prep Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 mins
200g Plain Flour
Salt and Pepper, to taste
To make the batter, sift the flour into a bowl and add some seasoning then make a well in the center.
Break the eggs one at a time into the flour and beat with a whisk, gradually incorporating the flour, and then gradually add and beat in the milk.
When its all in, slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk.
There is no need to leave the batter to stand, however I think they turn out better if you put the batter into the fridge for about an hour or until needed.
If you are cooking your Yorkshire to accompany a roast, about 15 minutes before the joint is due to come out of the oven, increase the heat to 220°C, add two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5-10 minutes, until the fat is smoking hot.
When you are ready to cook the Yorkshire, carefully remove the muffin tray from the oven. Pour approximately 30ml of batter into each muffin cup, then carefully return to the oven to bake for 15-20 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress.
Serve as soon as possible.*
*Serve as soon as possible as if it has to wait around too long it loses its crunchiness but if it does pop it under a hot grill or back in the oven to crisp up.