There is something fabulous about the humble Yorkshire pud and important constituent of the Great British roast beef dinner. Unashamedly we have them with all roast dinners. When I was on Holly Bell’s radio show in December my mum had to remind me that no it’s not normal outside our family to serve up yorkies alongside sprouts and turkey.
It’s well known fact I have FOF (fear of frying) and putting a load of oil in the oven to get super hot makes me similarly jittery. Hubs however has no such qualms hence why he is probably chief Yorkie pud maker here.
The key to the perfect Yorkies (according Hubs):
- A batter that isn’t too thick or thin
- Allow the batter to sit for 30-60 min before using
- Use a oil with high smoking point. Rapeseed oil, in particular Farrington Oil’s Mellow Yellow, makes the best puddings. We don’t recommend using olive oil.
- Heat the tin with oil in the oven at 210°c for 15-20 min before pouring in the batter
- Once the puddings are in the oven, DO NOT open the oven door for 15 min or the puddings will collapse, but to be honest even if they do end up like pancakes they will be significantly better than a well know freezer variety.
We use a proper Yorkshire pudding tin, but this isn’t essential. This recipe makes 8 puddings and they freeze really well. Once cooled down place in a ziploc bag and freeze. When you want to eat them either cook from frozen in a 200°c oven or it’s even better if you let them thaw out for 30-60min then put in the oven for 5 min to warm through.
2 large eggs
115g plain flour
pinch of salt
1) Place the eggs, flour and salt in a bowl and whisk together until well combined. Gradually whisk in the milk. Don’t worry if you have the odd lump.
2) Allow the batter to chill for 30-60min.
3) In to each hole of the Yorkshire pudding tin pour 1 TBSP of rapeseed oil. Put the tin in an oven at 210°c for 15min.
4) Pour the batter into the tin, it should sizzle, then place back in the oven and bake for 15min until risen and golden.