The Ultimate Yorkshire Puddings
Starter/Sides/Snacks
Makes 12
Cook Time: 25 Mins
Difficulty: Medium
Yorkshire Puddings are one of my all time favourite foods. It hurts my feelings that people buy them in. Those horrible, soft, chewy, wet cardboard like monstrosities.
They have a bit of a reputation of being tricky to perfect, taking up the whole oven and being a bit awkward - I am telling you they aren’t!
This is a recipe that also doesn’t need you to remember quantities - its more about equal volumes. So you can use a cup, glass, mug, jug, whatever - you don’t need to bother hunting out the recipe - lovely stuff.
These are so crispy, so delicious!
One of the main rules is that once they are in the oven - don’t open the oven door! This is what makes them sink. Use the timings below and trust the process. Our oven door is rarely clean enough to see in and this recipe never lets me down!
If you are struggling for oven space - cook these ahead of time! Or what you can do, is cook them while your meat is resting. I don’t know many people that demand yorkies piping hot but remember you can always reheat them!
Resting the mixture is vital. At least 2-3 hours but overnight is best. It also means you can take another job off your list for the day you are cooking.
This is designed for a muffin tray but the mix is versatile. Bake them in a tray or cake tin if you want a monster and use this recipe for your toad in the hole - its all the same!
Using meat dripping in the tray is the ultimate way to give these a proper sunday aroma and flavour but if you don’t have it, cooking oil is fine. I usually use olive oil but I am an olive oil fiend - veg oil is fine!
These can easily be turned into Gluten Free and Lactose Free options!
For Lactose Free simply swap out the milk for your favourite plant based or lactose free alternative.
GLUTEN FREE - swap out the flour for 50% Cornflour and 50% Gluten Free Plain Flour Mix (I use Doves Brand)
INGREDIENTS:
4 Eggs
Equal Volume Whole Milk
Equal Volume Plain Flour
Pinch of Salt
Olive Oil or Dripping
METHOD:
To make the mix, start by finding a container that will fit 4 eggs. It might be a mug, cup, glass, jug, bowl, whatever. Just find a container that you will be able to mark how far up the 4 eggs come
Make a mental note or mark on the container how far up the eggs come - then pour the eggs into a mixing bowl or large jug
Fill the cup/container to the same level as the eggs with milk and pour this into the bowl with the eggs
Give the container a wipe out, then fill with plain flour and add to the eggs and milk
You can use a hand whisk if you like but I much prefer getting the stick blender out
Blend or whisk the mixture until smooth and fully combined
Rest the mixture in the fridge for at least 2-3 hours but ideally overnight
When you are ready to cook - pre-heat the oven to 210C. Make sure it is fully pre-heated
While it is pre-heating, add 1 Tbsp oil or dripping to each part of a muffin tray - I use a deep one to get some real depth and height to my yorkies!
Place the tray in the oven while it is preheating to get hot - the hot oil is essential to get them to rise and go super crispy!
When the oven is pre-heated and the oil is smoking hot, open the door, carefully slide the tray out of the oven and very carefully pour the mix into each cavity of the tray - around 1/2-2/3 full is ideal
Shut the oven door and bake for 15 minutes - remember not to open the door
Without opening the door, turn the temperature down to 180C and bake for a further 15 minutes
The yorkies will be cooked now - open the door, slide the tray out and turn each Yorkshire upside down - return to the oven and cook for 5-8 minutes to ensure a lovely crisp bottom
Serve with great pride and excitement!
