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. I have had so many people tell me this is the only Yorkshire Pudding recipe that works for them every time without fail which makes me very happy.
Serves 2 Adults & 2 Kids
70g plain flour
35g self raising flour
pinch of salt
- Put all the ingredients into a large jug then use a stick blender to thoroughly whisk together into a batter. Let the batter rest for 30mins to 90mins (whatever time you have available).
- Pre-heat the oven to 250°C (225°C fan) with the top shelf about 1/3 of the way down from the top. Put 1/2 tsp of veg oil in 12 muffin tin holes then put the muffin tin on the shelf for 7 minutes until the oil is 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 1/2 the way up each oiled cup and return the tray to the oven for 15-20 minutes. 15 minutes will give you a squidgy Yorkshire or 20 minutes will make them more crispy.