Easy Peasy Yorkshire Pudding

Australia has some cracking food, so when we had a couple of our Aussie mates over for dinner one night, I was terrified as to what to showcase for dinner in order that I didn’t let down side as far as British cuisine was concerned. I decided that, although it was a Tuesday night, I’d cook a traditional Sunday roast with the works. 

While I thought the shining star of the meal was going to be the Seven Hour Slow Cooked Pork Belly, the major hit of the night were the homemade Yorkshire Pudding, new to these particular Aussie pals of ours.

What I love about this recipe is that you can make a batch, let them cool, and then pop them into sandwich bags and stick them in the freezer for another day. Aside from being a vital accompaniment to a Sunday roast, if you make a larger version of this (by cooking in a bigger roasting tin with more batter) you have a great way of serving meals. A favourite of mine is to serve casserole inside a giant Yorkie, a great alternative to dumplings. 

I originally found this recipe years ago in a copy of BBC Good Food magazine.

4 large eggs
140g plain flour
200ml milk
Pinch of salt
Pinch of Pepper
Rosemary (optional)
Sunflower or vegetable Oil

Heat the oven to 210c (for a fan oven). Using two non-stick 12-hole muffin tins, pour in around 1 teaspoon of oil into each hole and pop into the oven to heat until it reaches smoking point.

Measure out 140g of Plain Flour and sieve into a bowl. Crack in the four eggs and mix together, beating until there are no more lumps (an electric mixer or KitchenAid are ideal for this). Next, pour in the milk very gradually and keep beating until you have a nice smooth batter. Add the pinch of salt and some pepper. 

Open the oven and handle the muffin tin carefully as the oil should be at smoking point and can easily splatter. Add the batter to each hole in the tin, so each is just over half full, and throw in some rosemary on top of the batter (if using). Pop straight back in the oven and shut the door, leaving for about 20-25mins until the puddings rise and look golden. Do not open the oven. Even if it is tempting, please don’t. It can cause them not to rise properly and you’ll end up with my Nan’s speciality, flat Yorkshire pudding, or as she would call it ‘Tottenham Pudding’. Opening the oven door during cooking is to be resisted. While they cook don’t open the oven door. Did I mention that you shouldn’t open the oven door while the Yorkshires are cooking?

Once they look lovely and golden, then (and only then) can you open the oven door. You can serve them straight away with a roast, or else let them cool and pop into sandwich bags to freeze for another day. To cook from frozen, simply grab the amount of Yorkies you need about half an hour before you plan to cook them, let them thaw, then pop in the oven at 180 for five to seven minutes until heated through.

Recipe makes about 24 when using two standard sized 12-hole muffin tins. Alternatively, for a larger Yorkshire pudding, opt for a bigger roasting tin (doesn’t have to be round), add a little more oil (relative to the size of the tin), heat the oil until smoking and pour in enough mixture to cover the bottom of the tin.

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