Yorkshire Pudding Day
February 3, 2013
Apparently today is Yorkshire Pudding Day, I have no idea what this means after all don’t we all make them with our Sunday dinners. I must admit that there are plenty of things I’m not great at making but I think I’ve got the Yorkshires pretty well sorted. The photo above is today’s efforts. There is something incredibly satisfying I find from the magical alchemy that transpires when batter is added to hot oil and 20-25 minutes later you end up with these bad boys. I’ve tinkered a bit over the years with how I make them but I’ve settled on the simplest method which I saw Jamie Oliver do:
- Little bit of oil (I used olive today) in the bottom of each tray and swill it about then wang it in a hot oven for 10 minutes or so
- Crack your eggs into a measuring bowl and note how far it comes up the side (I used 4 eggs today which does me 9 big Yorkshires)
- Tip eggs into a mixing bowl
- Measure the same quantity of plain flour as you had eggs (today it was about 6 and a half fluid oz)
- Tip the flour in with the eggs and give a little mix
- Measure the same quantity of milk
- Tip it in a mix up to make a smooth batter
- Twist of salt and pepper
- Take out the hot tray and add the batter as quick as you can to the tops of the individual trays
- In the oven, don’t open the door and voila perfect bad boys every time
3 Comments
leave one →
ooh, now I do love a good yorkshire pudding recipe. I tend to go half and half with milk & water rather than a full milk pudding, but only because that’s how my mam makes them. She’s always said that I make better yorkshires (and I don’t think she’s kidding), they’re always nice & fluffy.
Apart from the time I put the switch onto grill rather than oven. The kids haven’t ever let me forget that one!
Ooh, I stick religiously to Delia’s Yorkshire Pud recipe, works a dream
If it works stick with it