As a child I enjoyed Yorkshire pudding so much my mother always made extra so I could take some school the next day along with some cold slices of roast beef.
I just love the eggy, smooth texture of a good Yorkshire pudding. But for years my results were hit and miss. I tried tons of different recipes but never with consistent outcome. Until I stumbled across the below method.
A perfect side for roast beef or roast mustard chicken (or even as breakfast with some jam).
equal amount of flour
equal amount of milk
large pinch of salt
oil (or dripping)
- First measure out your eggs. Than measure out equal amounts of milk and flour.
- Whisk together the egg and milk.
- Sieve in the flour.
- Add salt.
- Leave to stand for a minimum of 30 minutes in a cool place but not in the refrigerator.
- Heat the oven to 220C.
- Lightly oil your muffin pan. Place it in the oven to heat the oil.
- Once the oil is hot. You add cold water to your batter (about 1 tbsp for 3 eggs) and still lightly.
- Pour the batter in the muffin pan filling each cup about half way.
- Return pan to the oven and bake about 15-20 minutes. If they are quite golden already lower the heat to 175C and cook for another 10-15 minutes.
- Have all your ingredients at room temperature
- Try to avoid opening your oven door whilst the Yorkshire puddings are cooking