Yorkshire Pudding Recipe: A foodies’ favorite for Sunday roast
Yorkshire Pudding recipe
This Yorkshire Pudding recipe is all you need to transform your Sunday Roast Dinner into a foodies’ delight. Meat and two veg is the base of any good Roast Dinner but its the trimmings that make or break the meal. Yorkshire puddings, gravy and roasties are the best bits by far. I bet if you put out a poll, the results would concur.
After years of making roast dinners, I have perfected my recipes. Here I’m going to share my favorite part of a roast dinner but often the trickiest. – Yorkshire Puddings. My Yorkshire Pudding recipe is pretty fool proof if you follow it exactly.
- 225g or 8oz plain flour
- 4 eggs lightly beaten (free range is best)
- 350ml or 12fl oz milk
- Pinch of salt
- Olive or Rapeseed Oil
Heat the oven to 200C/400F/Gas 6
Add the flour to a bowl along with the beaten eggs. Mix a little with a spoon then start adding the milk in thirds. It’s easier to get rid of lumps when the mixture isn’t too runny so work on the lumps as much as possible before adding the last third of the milk. Having said that, it’s not the end of the world if you have a few small lumps. Finally add a small pinch of salt. It’s very important to rest the mixture, I recommend 4 hours.
When you’re ready to cook the Yorkshires, add about a half to a full teaspoon of the oil to each hole in a muffin tin. You could also use a proper Yorkshire pudding tin but a regular deep muffin tin works well too. You can spread this mixture between 4 or 6 holes, depending on how many you need or how big you want each one.
Put the tin into the oven to heat the oil. The oil must be hot. I like to test the oil by putting a droplet of the Yorkshire pudding mix into the oil. If it sizzles immediately then it’s hot enough, if not then put back in the oven until it is.
Once the oil is hot, add your mixture to each hole equally. Immediately put back in the oven and bake for 15-20 minutes or until golden brown. Make sure the oven shelf isn’t too near the top of the oven, it should be middle to low. Otherwise you run the risk of your Yorkshires wrapping around the element at the top. A good problem to have!
I like to leave them in the tin to cool for 5 minutes before serving. When you’re ready to assemble the plate, they should come out easily. They should be light and crispy. Go ahead an cut a small slit in the top of each so the gravy can run inside – YUM!