Oops! These Yorkshire puddings were made and eaten so fast that I forgot to take a picture. Yorkshire puddings are one of the Great British Food Staples. Traditionally, Yorkshire puddings are eaten with roast beef for Sunday lunch. Back in Wales, we used to eat them EVERY Sunday, regardless of the type of meat. My mum always made two (sometimes three) dozen in muffin trays. The muffin tray variety tend to come out crisp all over with a slightly softer inner (they’re hollow, so there isn’t a center, per se). Some people prefer to make one large Yorkshire pudding. With large Yorkshire puddings the crust is crispy and the lower half is softer. There’s lots of Yorkshire pudding inspiration on the UKTV Food Web site. I haven’t made any in a while, and I’m planning to treat some American guests to a traditional British dinner next Saturday. I thought I’d better have a trial run.
PREPARATION TIME: 5 minutes
WAITING TIME: Half an hour at least
COOKING TIME: 12 to 15 minutes
MAKES: 24 Yorkshire puddings
INGREDIENTS
4 oz plain (no raising agent) baking quality whole wheat flour
4 eggs
8 oz milk
Oil or lard for muffin tray
METHOD
- Pre-heat your oven to 450 degrees F.
- Place the flour, eggs, and milk in a mixing bowl. Whisk thoroughly to make a pouring batter. Note: some people add salt, pepper, sage, and/or other seasoning to taste. I don’t, because we may eat them with meat and two veg or jam and cream.
- Leave in the refrigerator for at least half an hour.
- Put one teaspoon of oil ( I used Canola oil, today) into each muffin cup.
- Place in hot oven and heat for ten minutes.
- Take muffin trays out of the oven and immediately divide the batter into the 24 muffin cups. I use a ladle and can get about 3 puddings per ladle.
- Place in hot oven for 12 to 15 minutes.
- It will take between 12 and 15 minutes for the Yorkshire puddings to rise beyond all expectations and turn a pale golden brown. Under no circumstances should you open the oven during cooking. The Yorkshire puddings WILL collapse if you do this. They will also burn very quickly, so you should keep your eye on them after 12 minutes to make sure they don’t burn.
- EAT and ENJOY!
SERVING
One or two of these Yorkshire puddings is a reasonable quantity to serve with a Sunday lunch. However, you may find that several are eaten before they ever make it to the table, so it’s worth making a few extra.
The Brit
Posted under Main Courses, Snacks
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