Yorkshire puddings, they’ve got that crispy bite on the outside and a cushiony softness on the inside. Whether you have gravy or a roasted dinner, Yorkshire puddings are a delight with almost everything! So without further ado let’s look into how to make a proper Yorkshire Pudding and what makes them so delicious!
Ingredients you will need
- 4 Large eggs
- 1 Cup of plain flour
- 200 ml milk
- Vegetable oil
- Salt & Pepper to taste
Put an equal amount of oil (preferably 1cm in each mold) in a muffin tray and pop it in a 200° C pre-heated oven for fifteen minutes. Yorkshire puddings require oils with a high smoking point, sunflower oil, sunseed oil or vegetable oil are some of the best options, so for this recipe, we are going to use vegetable oil.
In a large mixing bowl, crack up 4 eggs and whisk vigorously to get some air into the eggs, this helps to make them light and airy.
Next, while whisking, pour the milk in the egg mixture and whisk to combining the eggs and the milk. Now, grab the flour and gently sift in the flour a little at a time into the egg and milk mixture. Sifting the flour makes sure that the puddings stay lump free, because let’s face it, nobody likes a lump of flour in their pudding.
Now it’s time for a little seasoning, traditionally, Yorkshire puddings don’t really require a lot of flavoring or seasoning, in this recipe, however, we are going to add a few pinches of salt as well as a pinch of black pepper to elevate the pudding to the next level.
How Do You Know You Have the Perfect Consistency for the Batter?
The consistency of the batter shouldn’t be too thin or too thick. The best way to know whether or not you have the perfect consistency is to dip a spoon into the batter and see if the batter creates a thin layer on the back of the spoon. If the batter falls off, then it’s too thin and if a lot of the batter stays on the spoon, it’s too thick.
Now all that’s left to do is to get your pudding into the oven. First of all, pour in the batter mixture into a jug or a measuring cup. This will help you pour the batter into the molds easily and quickly which is really important when you’re making Yorkshire puddings.
Get the muffin tray out of the oven and quickly but gently pour in the batter in each of the molds, leaving a little bit of space on top so that the oil doesn’t overflow and give you second-degree burns. Cook them for about 20-25 minutes or until they take on a rich golden colour on the outside.
One pro tip for making Yorkshire puddings is to never open the oven until the puddings are cooked. If you follow these steps then congratulations, you now know how to make a crunchy yet soft batch of Yorkshire pudding.