Yorkshire puddings are a piece of piss. I now leave my Cariad to make the batter while I do something else (like having a go at the cooking sherry) and she's only six.
If you have a fan oven STOP reading now. Fan ovens are no good for Yorkshire puddings.
LARD. You will be using LARD. OK, if you're a veggie you might get away with vegetable oil - but olive oil is an absolute no-no, it simply will not get hot enough.
Kit
A decent set of scales. This is chemistry so make sure your scales are accurate. Too little flour and you'll be eating oven baked earwax.
A mixing bowl. A proper mixing bowl, not the thing you eat your bran flakes out of. It needs to be at least 2 pints in capacity so you can get your elbows in.
A measuring jug.
A balloon whisk or a fork.
Yorkshire pudding tins (or one roasting tin if you want to make a monster pudding).
An electric hand blender.
An oven.
Ingredients
4oz plain flour. That's PLAIN flour - I know it doesn't make sense but it has to be plain.
Half a pint of milk.
1 x free range or organic egg at room temperature.
Pinch of salt.
LARD or vegetable oil.
Method
Dump your flour in your mixing bowl. Add a generous pinch of salt. With the uncracked egg make a little hollow in the middle of the flour.
Crack the egg into the hollow. Add half the milk. Take your whisk or fork and blend the stuff together, scraping the flour off the sides and from the bottom of the bowl.
Add the rest of the milk and whisk again until blended in. This will be a fairly runny batter.
Poor the batter back into the measuring jug. Now - leave it for at least an hour. Go and wander aimlessly around the garden or sort your sock drawer out.
Ready? You need to get your oven hot. Very hot. I pump mine up to gas mark 8 and put the shelf at the highest it will go. You need to heat your oven for about 15 mins.
Once it's nice and hot you need to put about a good nob of LARD or a teaspoon of oil into each of the pudding moulds.
Whack the tin in and leave it to get hot, hot, hot for about 5 minutes. This will give you time to hunt for the blasted hand blender and bump your head off a few cupboard doors.
With the hand blender give your batter a last blast in the jug. You need to get plenty of air into it so a minute or so will do it.
Take out your hot tin from the oven with your novelty oven gloves - or my personal preference which is a manky teatowel.
Fill each mould to the top from your batter jug while muttering "Bloody hellfire, this tin's hot".
Put the tin into the oven. LEAVE IT for 10 minutes.
After 10 minutes stick your head in the oven and curse as your glasses steam up.
The puddings should be fairly well risen. Flick the tin round to ensure even cooking and slam the door again. They should take another 5 - 10 minutes.
If you want to make a deluxe version use this ingredient mix below:
5oz plain flour
Half a pint of milk
Pinch of salt
2 x free range or organic eggs
Method is exactly the same as above but this mixture works better in a single roasting tin. It will go whumpff and raise up like a lovely raised up thing.
LARD. You will be using LARD. OK, if you're a veggie you might get away with vegetable oil - but olive oil is an absolute no-no, it simply will not get hot enough.
Kit
A decent set of scales. This is chemistry so make sure your scales are accurate. Too little flour and you'll be eating oven baked earwax.
A mixing bowl. A proper mixing bowl, not the thing you eat your bran flakes out of. It needs to be at least 2 pints in capacity so you can get your elbows in.
A measuring jug.
A balloon whisk or a fork.
Yorkshire pudding tins (or one roasting tin if you want to make a monster pudding).
An electric hand blender.
An oven.
Ingredients
4oz plain flour. That's PLAIN flour - I know it doesn't make sense but it has to be plain.
Half a pint of milk.
1 x free range or organic egg at room temperature.
Pinch of salt.
LARD or vegetable oil.
Method
Dump your flour in your mixing bowl. Add a generous pinch of salt. With the uncracked egg make a little hollow in the middle of the flour.
Crack the egg into the hollow. Add half the milk. Take your whisk or fork and blend the stuff together, scraping the flour off the sides and from the bottom of the bowl.
Add the rest of the milk and whisk again until blended in. This will be a fairly runny batter.
Poor the batter back into the measuring jug. Now - leave it for at least an hour. Go and wander aimlessly around the garden or sort your sock drawer out.
Ready? You need to get your oven hot. Very hot. I pump mine up to gas mark 8 and put the shelf at the highest it will go. You need to heat your oven for about 15 mins.
Once it's nice and hot you need to put about a good nob of LARD or a teaspoon of oil into each of the pudding moulds.
Whack the tin in and leave it to get hot, hot, hot for about 5 minutes. This will give you time to hunt for the blasted hand blender and bump your head off a few cupboard doors.
With the hand blender give your batter a last blast in the jug. You need to get plenty of air into it so a minute or so will do it.
Take out your hot tin from the oven with your novelty oven gloves - or my personal preference which is a manky teatowel.
Fill each mould to the top from your batter jug while muttering "Bloody hellfire, this tin's hot".
Put the tin into the oven. LEAVE IT for 10 minutes.
After 10 minutes stick your head in the oven and curse as your glasses steam up.
The puddings should be fairly well risen. Flick the tin round to ensure even cooking and slam the door again. They should take another 5 - 10 minutes.
If you want to make a deluxe version use this ingredient mix below:
5oz plain flour
Half a pint of milk
Pinch of salt
2 x free range or organic eggs
Method is exactly the same as above but this mixture works better in a single roasting tin. It will go whumpff and raise up like a lovely raised up thing.
My (not even slightly English) dad has been making 'Yorkies' for holiday dinners for decades. I've done it twice off his instruction, and they are just heavenly. Our only change from your method is that we get a beef roast with loads of fat on it, slow cook it for ages and use the fat drippings instead of oil or lard. Gives an extra, salty kick around the crusty edge! Man, now I want some...
ReplyDeleteYou can't beat a homemade Yorkie Erynne! Don't tell my other half about the beef dripping... he'll get jealous.
ReplyDelete