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- 1 x large, free range egg
- 30 g plain flour
- 45 ml milk
- 1 pinch salt
Yorkshire Puddings are traditionally an accompaniment to roast beef, but in my house you cannot eat a roast without Yorkies, they go with everything! They are a little temperamental and take a while to perfect, but it is worth persevering. I cook these while the meat for the roast is resting.
I have given rough measurements above, but Yorkies are so temperamental you actually have to measure by volume because eggs are different sizes. So start by cracking your egg into a ramekin, then measure out equal volumes of plain flour and milk in two other ramekins.
Put the egg, milk, flour and a pinch of salt into a mini food processor and blend until well combined. You may have to scrape the sides of the bowl to combine all of the flour into the mixture. When combined the mixture should be the consistency of pouring cream.
Leave the batter to rest for half an hour while you heat the oven to 200 degrees Celsius.
Just before the batter has finished resting pour half a centimeter depth of vegetable oil in the bottom of four holes in a muffin tin and heat in the pre-heated oven. The oil needs to be hot, but not too hot. It’s a common misconception that the oil for Yorkshire Puddings needs to be sizzling hot. I find if the oil is too hot it seals the top of the Yorkies and they don’t rise and form that all important hole to fill with gravy.
Once the oil is heated divide the batter equally between the four muffin tin holes and place in the oven for 12-15 minutes. It is vital that you do not open the oven while the Yorkshire Puddings are rising as they will collapse and taste soggy.
Once brown and crispy, carefully open the oven and turn the Yorkies upside down to crisp up the bottoms. This usually takes a couple of minutes and I do this whilst serving up the rest of the roast dinner.
Serve with a pool of gravy in the middle of the Yorkies and your favourite roast meat. These quantities serve two in our house but should probably serve 4, the quantities can also be doubled to serve more.
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I’ve never made Yorkshire pudding before, but I’ve always wanted to! Perhaps it’s time…