Yorkshire pudding is a quintessential British dish that’s as comforting as it is versatile. Traditionally served as a side to roast beef, it has also found its way onto breakfast plates and as a stand-alone delight with gravy. Mastering this recipe will require patience and precision, but the results are well worth the effort. Let’s dive into crafting the perfect Yorkshire pudding.
Serves: 6-8
Preparation time: 10 minutes, plus resting
Cooking time: 20-25 minutes
Ingredients
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- 2 tbsp vegetable oil (for the batter)
- 2 tbsp beef drippings (or additional vegetable oil for the tin)
- Salt, to taste
- Freshly ground black pepper, to taste
Equipment
- A large mixing bowl
- A whisk
- A jug for pouring
- A roasting tin or Yorkshire pudding tray
- Measuring spoons and cups
- Oven mitts
Instructions
1. Prepare the Batter
- Sift the Flour: In a large mixing bowl, sift the plain flour to remove any lumps and aerate it.
- Mix the Eggs and Milk: Crack the eggs into a separate bowl and whisk them lightly. Add the whole milk and whisk together until well combined.
- Combine Wet and Dry Ingredients: Gradually pour the egg and milk mixture into the flour, whisking continuously to form a smooth batter. Season with a pinch of salt and freshly ground black pepper.
- Rest the Batter: Cover the bowl with cling film and let the batter rest at room temperature for at least 30 minutes. This resting period is crucial as it allows the flour to fully absorb the liquids, giving the pudding its characteristic rise.
2. Prepare the Tin
- Preheat the Oven: Set your oven to 220°C (200°C fan) or 425°F and let it heat up thoroughly.
- Heat the Tin: While the oven is heating, place your Yorkshire pudding tray or roasting tin on the middle shelf. Add a small amount of beef drippings or vegetable oil to each compartment of the tin. If you are using beef drippings, it will add extra flavour.
- Get the Oil Hot: Heat the tin in the oven for about 10 minutes, or until the oil is smoking hot. This step is essential for achieving the signature rise and crispiness of the pudding.
3. Bake the Puddings
- Pour the Batter: Carefully remove the hot tin from the oven (use oven mitts to avoid burns). Quickly pour the batter into the compartments, filling each about two-thirds full. The hot oil will help create a crisp exterior.
- Bake: Return the tin to the oven and bake for 20-25 minutes. Avoid opening the oven door during this time as it can cause the puddings to deflate.
- Check for Doneness: The Yorkshire puddings should be golden brown and puffed up. A skewer inserted into the centre should come out clean.
4. Serve Immediately
- Serve Hot: Yorkshire puddings are best enjoyed fresh and hot from the oven. Serve them with your roast beef, gravy, or any other dish you fancy.
Additional Tips
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This helps the batter rise better.
- Consistency of the Batter: The batter should be the consistency of double cream. If it’s too thick, add a splash more milk; if too thin, whisk in a little more flour.
- Preheating the Tin: This step is non-negotiable for a great rise. The hot oil ensures that the batter starts cooking immediately, creating a crisp exterior.
- Resting the Batter: Don’t skip this step. Resting helps to achieve a better rise and a more airy pudding.
Variations
- Cheese Yorkshire Puddings: Add a handful of grated cheese to the batter for a cheesy twist.
- Herb Yorkshire Puddings: Incorporate finely chopped fresh herbs like rosemary or thyme into the batter for added flavour.
Enjoy your Yorkshire puddings with a hearty roast dinner, or even as a base for a delicious toad-in-the-hole. Mastering this classic British dish is sure to impress your family and friends. Happy baking!
