Serves: Makes ~8 puddings
Preparation time: ~40 minutes
Calories: ~80 calories per pudding
No tour of England would be complete without a Sunday roast, and while I’ve done “the main event” before, as well as some traditional accompaniments, I’ve never actually posted Yorkshire puddings which are, for me, a vital part of the traditional Sunday roast. A couple of golden, crispy yorkshire puddings is the perfect side for a big plate of roast beef, roast potatoes, some veg and, of course, good old gravy!
If you have a muffin pan these are the easiest things ever to make, and the ingredients are just as simple – it’s basically a pancake, but the trick is to whip as much air into it as possible so it will literally puff up like a crispy little cloud. Ok – cloud isn’t the best term – crispy little pot would be better. I personally prefer the small versions of the puddings – though people occasionally make large ones – the size of plates, which can then be filled with all sorts of things – sausages and onions for example!
In this case I served them up with some chicken breasts roasted with some thyme and some stir-fried asparagus. Good – yes – but definitely no roast beef dinner – sigh, next time maybe.
There’s just one thing you need to remember when you’re making your Yorkshire Puds – for optimum cooking conditions, just make sure the oil or fat you’re cooking them in is hot. As with roast potatoes, oil so hot it’s pretty much smoking is the key to a good golden, crispy shell.
I’ll be back on Thursday with something slightly different to my regular posts (what fun!) and then back once again on Saturday with something new which I’ve never made before which I’m very much looking forward to. Have a great week everyone!
[learn_more caption=”Video Recipe”]
- Equal quantities of Eggs, Milk and Flour – for example: 2 Eggs (~150ml), 150ml Plain Flour, 150ml Milk
- 2-3 tbsps Sunflower or Vegetable Oil
- Start off by pre-heating your oven to about 200 degrees Celsius and placing a couple of teaspoons of oil in the bottom of each well in the muffin pan. If using the recipe above with two eggs then it will make about 8 puddings, so plan accordingly. Place the tray into the oven and allow to heat up, then whisk the eggs and milk together vigorously until increased in volume and bubbly. Add in the flour, bit by bit, continuing to whisk well. Set aside.
- Once the oil has been in the hot oven for about 20 minutes, take out the pan and spoon out batter into each muffin well, filling it about one third of the way up. Return the tray to the oven, at the same temperature.
- Allow to bake for about 20-25 minutes, until well risen and golden brown.
- Remove from the oven – you should try to coincide the finishing of the cooking of the puddings with the rest of your dinner – hot and crisp from the oven is the best possible way of serving these!
- Serve up with your choice of meat, vegetables, sauce – and enjoy!