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 thought 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

Please pin - so you don't forget!

~   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.

Two Good Yorkshire Pudding Ideas ...

~   I like to use little silicon muffin cases for individual puds as they don’t stick and they give the puddings a pretty frilly edge (but it does ruin them for other baking so set aside some especially for this).

~   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.

*** See below for more about useful cooking tips.

Incredibly Good Value!

1 egg say 20p,  1 tablespoon of flour say 1½p, 60ml (approx.) milk say 5p, a pinch of salt say 0p!  =  26½ p – ta da!  

Gravy, incidentally! 

If you happen to need a good and very easy real grave recipe to go with your Yorkshires see here. 

  

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 for my Toad in the Hole Recipe.

Fruity Clafouti

Here is my Clafouti Recipe.

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 

These are unlikely, I know, but they make a great breakfast! Reheat for just a few minutes 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!

*** These are just two of the 500+ good ideas, tips and "hacks" in my book 500+ Truly Useful Cooking Tips ...