16 December 2013

How to Make The Best Yorkshire Puddings Ever ~ for 26½p!

This is just a quickie because I keep seeing all sorts of tricky recipes for Yorkshire puddings and yet the way I make them is a doddle – a quick, easy, amazingly cheap and delicious doddle so I though I ought to get it out there.  I have mentioned this recipe before but it deserves another airing so here it is.

Less than 30p the lot (see below)!

My Lovely Yorkshire Pudding Batter – makes 6 large individual puds

Before we start there are four important things about making Yorkshires …

  1.  You MUST use plain flour and no raising agent or it won’t work!  Strange but true.
  2.  Make the batter at least an hour before you need it
  3.  The oil in the pan must be seriously hot before you add the batter.
  4.  A draught will kill a Yorkshire pud so do not open the oven for at least 10 minutes.
1 heaped tbsp plain flour
a little salt
1 large-ish egg
a little milk

~   Beat together the flour, salt and the egg till smooth.
~   Whisk in enough milk to make a runny batter, almost as runny as single cream.
~   Set aside for an hour or more (overnight in the fridge is fine too).
~   When ready to cook preheat the oven to (400˚F/200˚C/180˚C Fan/Gas 6.
~   Put ½ a teaspoon of oil into each little muffin cup in a muffin pan for individual yorkies or a little more oil in one dish and put in the oven for a few minutes till hot.
~   The batter will have thickened whilst resting so whisk in a little more milk till the batter is runny again.
~   Pour the batter into the pan and immediately put into the oven.
~   Do NOT open the door for about 10 minutes and even then do so gently and with caution.
~   They are ready when seriously puffed up and deep golden.
~   Serve immediately to appreciate them at their wonderful best.

2 Good Ideas

1.           I like to use little silicon muffin cases for individual puds as they don’t stick and       give the puddings a pretty frilly edge (but it does ruin them for other baking so     set aside some especially for this).
2.           It’s a good idea to put a baking tray in the oven when preheating and stand the       puddings on it to ensure you have a crispy bottom.

Incredibly Good Value
                        1 egg, say 20p                                     20
                        1 tbsp flour, say 1½p                             1.5
                        60ml (approx.) milk, say 5p                    5
                        Pinch salt, say 0!                                   0

                        =                                                        26½ p – ta da!     

I can think of lots of good things to do with this batter and it is a great way to use up Leftovers – my favourite ingredients!  

Toad in the Hole - see here

Fruity Clafouti - see here.

Add any bits and pieces you fancy to the puds - here I've tried Toasted Pecans with Maple Syrup, Granola with Honey and a melting chocky centre.

Leftover Yorkshire Puds are unlikely, I know but they make a great breakfast. Reheat for just a few mins in a hot oven (NOT the microwave or they'll go flabby) and serve with honey or syrup.

Not such a short post after all and I'm sorry if you've read it all before but for those who haven't - woo hoo!

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Robyn said...

My method is completely hit & miss, but also seems to work. Whisk an egg, whisk in enough flour that you can barely move the whisk any more, then let down with a mix of milk/water to the same consistency you mention - my nan always use to describe it as "double cream with a splash of water in it".
Toad in the hole is my downfall though - I can never get the base to crisp. Do you put the batter in the hot fat first then dot the sausages on top?

Suzy Bowler said...

Hi Robyn,

I part cook the sausages in the oven and then pour in the batter. The hot baking tray to stand the dish on should help with your bottom!

If using leftover cooked sausages I heat them in the oven with the oil and then add the batter.

Your Nan's description is perfect!

KC the Kitchen Chopper said...

You do know your way around a Yorkshire Pudding. Thanks for sharing at #theWeekendSocial. Please stop by again Thursday9:00 PM EST. Pinned! theKitchenChopper.com

Judith Hannemann said...

I have such fond memories of this Suzy. In my home you never had roast beef without it!!! Thanks for posting @TWS

Charlotte Oates said...

These look great and I love all the ideas for different variations. I've never thought of having them for breakfast before, I'm going to have to cook extra next time I make them just to make sure I have leftovers :-)

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