You can take the girl out of Yorkshire but you can’t take the Yorkshire out of the girl. No matter where I live this is true so it will be no surprise that I think Yorkshire Puddings are the greatest side dish. They’re too good just to be saved for roast beef so whip some up for bangers and mash or use them as a bun for Philly Cheese Steak. Producing gloriously puffed Yorkshire puddings isn’t complicated but does require extreme heat. Resting your batter and scorching hot oil are the keys to success. Watching them rise is still a joy to me.
Serves 2 Adults & 2 Kids
70g plain flour
35g self raising flour
pinch of salt
- Put the flour and salt into a bowl. In a measuring jug add the eggs to the milk and whisk then gradually pour the egg/milk mixture into the flour, whisking as you add. Once your mixture is smooth pour it back into a jug and leave it to rest.
- Put 1/4 tsp of veg oil in 10 muffin tin holes. Pre-heat the oven to 250°C (225°C fan), put the muffin tin on the top shelf (leaving enough room for the Yorkshires to rise).
- After 7 minutes the oil should be literally smoking hot. Open the oven door, remove the muffin tray and close the door to keep the oven very hot.
- Quickly, but carefully, pour the batter 1/3 of the way up each oiled cup and return the tray to the oven for 20 minutes.