Monday, 13 June 2011


... if there's one thing I know, it's how to bake the perfect Yorkshire Pudding... and I would know... my mother is a Yorkshire Lass... and whilst she didn't teach me how to make them, (HRH Delia of Smith did)... I reckon it must be in the blood...

... and a bloody good Yorkshire deserves nothing better than to be eaten on a regular basis... forget a Sunday roast... well, no, don't forget a Sunday roast, a Sunday roast is a bloody good thing and there is nothing quite like a Sunday roast served with a bloody good Yorkshire Pudding... but my point, which i will get to now, is that a Yorkshire Pudding should be eaten more regularly than on a Sunday and with more than just a dark roasted meat.

... it of course, goes with anything you fancy and if you use a light vegetable oil instead of a heavy animal fat, you will find that it even works well as it was originally intended... as a pudding.

... for you see, whilst the Yorkshire Pudding was created as a meat filler or substitute for the poor, any left over Pudding was eaten with a spoon-full of jam, much like a fluffed up pancake, which is essentially what the Yorkshire Pudding is.

... so I urge you, instead of waiting for next Sunday to roll around, get out your eggs and flour and release your inner Yorkshire!

Yorkshire Pudding
this will make 6 regular Yorkshire's or is good for two giant Yorkshires Plates as The Viking likes to call them, particularly when he fills them with his meal and pours gravy over them, or will work as the perfect batter for a 6 sausage Toad in the Hole.

if you want to go for the traditional shape you'll need to go for a traditional Yorkshire Pudding tin, which is kind of like a flatter muffin or cupcake tin... which will actually work really well too (believe me i've tried) or you can make one big Pudding in a small roasting tin or enamel dish.

the one big rule with a successful Yorkshire is a very hot oven...

3 oz plain flour
1/2 pint of milk
1 egg
1 dessertspoon of oil per Yorkshire Pudding

- turn your oven to at least 200C

- once it's hot place the oil into your tin and put the tin in the oven (the oil should be smoking when you add the batter)

- place the flour in a bowl, make a well in the centre and break in the egg

- take a small whisk and begin the whip it up, pouring in the milk as you go... froth it up into frenzy and then transfer it into a pouring jug.  Let is sit whilst your oil heats up.  The batter doesn't have to sit for any length of time (I have tried all kinds of time periods and it seems to work any which way) it's just you may as well do it in this order.

- once the oil is hot pour the batter into the tin.  if you're making individual Yorkshire's I find it is better to use a generous pouring of batter mix for each Pudding as I prefer a thick fluffy batter.

- bake until risen and golden, which should be about 15 minuted but keep an eye on them.

don't forget to keep a few back for eating with jam!



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