I have Yorkshire heritage so being able to make Yorkshire pudding is part of my birthright. There are several factors that are required to come together to make a decent Yorkshire pudding. A solid bun tin and an oven that comes up to temperature are essential. A basic mixture of flour, water, milk and eggs combine to make a yorkshire pudding batter which is poured into preheated oiled tins to produce a lovely crunchy pud. The traditional accompaniment to roast beef at Sunday lunch, the yorkshire pudding was added to a meal to stretch the meat futher. You can make big dinner plate sized puds and use them like a plate. I prefer individual sized puddings that stay nice and crisp when you add gravy and you can, of course, always go back for more.
Ingredients
- 75g plain flour
- 75ml milk
- 55ml water
- 1 egg
- Vegetable oil
- Salt and pepper
Method
Turn the oven up to hot 230 degrees centigrade. Make sure the top shelf has some clearance to enable the yorkshire puddings to rise. Grab a bun tin if you are making small puddings or a shallow pie dish if you are making one big one. Drizzle some vegetable oil in the bottom of each tin. Place the tin in the oven to heat up for 15 minutes or until the oil is sizzling hot.
Make the batter. Add the flour to a bowl, add the beaten egg, milk and water and whisk thoroughly. Season with salt and pepper to taste. Transfer the batter into a jug to make it easier to pour into the hot roasting tin. Bring the hot tins out of the oven and place on a flat surface. Working quickly, pour the batter into the hot tins and return to the oven. Cook for 15 minutes for small ones and 25-35 minutes for a bigger one. Keep an eye on the oven door but try not to open it as because, like a cake, they will sink if you keep opening the door.
Serve with beef and gravy. Or some people like them sweet with jam and cream like a baked pancake.
If you like this recipe, you might like this guide to cooking a roast chicken with home made gravy: https://cookingwithfi.com/roast-chicken-and-grandpas-gravy/