Today I am doing a quick post about Yorkshire Pudding. That there, is one I made recently. It’s not the prettiest thing ever, and I’m pretty sure my oven is hotter on one side than the other – hence the MEGA rise on one side but this recipe for Yorkshire Pudding, originally from Jane Grigson, is probably my favourite.
I’ve written about them before as many people had told me in the past that they struggle with them. This recipe works really well and tastes lovely too. If you want to add a bit more flavour, sometimes I throw in a heaped teaspoon of English Mustard Powder.
My top tips for making Yorkshire Pudding?
You need your oil to be HOT HOT HOT. Don’t use olive oil or butter, it doesn’t get hot enough. I always use vegetable oil but you could also use lard.
Beat really well and make sure the batter is lump-free. Leave it to rest for at least half an hour, overnight is very good but if you keep it in the fridge, remember to bring it out for about an hour or so before cooking it.
Don’t open the door or you might have collapsed puddings.
Best Ever Yorkshire Pudding
250g plain flour
1/2 tsp salt
freshly ground pepper
1 tbsp vegetable oil or lard
Preheat the oven to 220°C or gas mark 7.
In a large bowl, beat the eggs and the milk together with several grindings of black pepper and the salt.
Leave the eggy/milk mixture to stand for about 15 minutes, then whisk in the flour to make a smooth batter.
Meanwhile, put the oil or fat into a large tin, and heat it in the oven until it’s smoking hot.
Pour the batter into the tin and cook for 25-30 minutes until golden and well-risen.
Do you have any tips for the perfect Yorkshire Pudding?