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.
My Lovely Yorkshire Pudding Batter – makes 6 large individual puds
Before we start there are four important things about making Yorkshires …
- You MUST use plain flour and no raising agent or it won’t work! Strange but true.
- Make the batter at least an hour before you need it
- The oil in the pan must be seriously hot before you add the batter.
- 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!
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!
By the Way ...
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~ How to Make The Best Yorkshire Puddings Ever ~ for 26½p!
~ 4 important things when making Yorkshire Puddings.