I'm going to share a little secret with you... I love cooking. No wait, that's not a secret at all. It's actually that I've figured out the most amazing recipe for Yorkshire puddings.
Now anyone who knows me, knows I'm the type to constantly criticise my own cooking - I'll always say "oh, I'm sorry, the potatoes should have been browner", or "it's a bit sticky", "the gravy is a bit lumpy - sorry". It's a bit of a joke between Big A and I, I'll find something wrong with pretty much everything I make, whilst he will sing the praises and and be amazed by everything he cooks - "This is incredible, I'm awesome". I don't know if this is an inherently male/female thing, women being more critical of themselves (good old society helped us with that one!) or if it's a special thing for the two of us. Anyway! My point is, I very rarely big up my own cooking, but these Yorkshire puddings are just so amazing.
I never had been very good at Sunday Yorkshire puds, they'd either stick, or not rise, or collapse immediately. They just didn't work. Until I started using this recipe. Now for the past 8 or so Sunday dinners, they've been the star of the plate.
I should tell you, it's adapted from an All Recipes one I found for Toad in the Hole, that one can be found here. I've used that recipe for years, and it it's a great one if you want that old British classic.
Shall I stop blabbing on and actually share the secret with you? (Simplified recipe follows at the end)
First off, to make 6 individual Yorkshire puddings, you'll need:
- 4oz Plain Flour (any Americans reading this, I think you call it "all purpose flour" - just the one that won't rise without a rising agent). This is very important - Self Raising Flour will not work. Trust me... I accidentally did it one time.
- 2 Eggs - I just use medium sized ones
- 4 fl oz milk - doesn't matter which type, I'm using skimmed at the moment, but any works
- Olive oil (but I'm sure sunflower or veg would work)
- Salt and Pepper
- 6 hole muffin tray - I use the silicone ones, they work so much better because there's a lesser chance of sticking (mine never have). If you used cupcake tin, I'd imagine it would make around 12 instead of 6.
- Preheat the oven to 210 Celsius
I always put eggs in first - it's just to ensure that I don't get any shell in, and cracking them in first saves on washing up! Win win.
Looks like a double yoker! Love those.
Add the flour - 4 oz
Remember plain flour - has to be plain!
Now at this point, rather than adding all the 4 fl oz of milk at once, I add 2fl oz first, then get this whisked up nice and smooth - not adding all the liquid at once means that the flour tends to not clump in the mixture.
Add the second 2 fl oz batch of milk, if it feels too thick, add a little bit more, but not much - it should not be as thin as crepe batter - this makes it nice and chunky when cooked - I'm not a fan of very airy yorkshire puds, when you can't really taste much from them.
Stick a little sprinkle of salt and pepper in at this point, just to season a bit. Finally, put it in the fridge for 20+ mins (if longer than an hour, make sure you give it a mix when you come to use it as it does separate).
Now for the olive oil - this needs to be heated before adding the batter. To do this, pour a small amount in the 6 muffin holes - just enough to coat the bottom of each. If you're using a silicone muffin tray, put it on a metal tray to stabilise it (I don't want to be patronising, it's just if it's your first time using the silicone, then you could make the same mistake as me and not do this - and then the oil goes everywhere when you try to move it into the oven because of bending in the middle). Heat the oil in the preheated oven for at least 10 mins - preferably 15. You want it nice and hot.
Once heated, take it out and very quickly pour the mixture evenly into each hole. The oil should sizzle a little when you do this. Don't keep it out the oven for long - as the oil will lose heat.
Excuse the mess I made at the back! Haha! Never mind.
Put it all back in the oven (top shelf), and at this point... do not open the oven again for 30 mins. This is really important. Yorkshire puddings do not work if you let the heat escape. Make sure whatever else you are cooking can be in for the full 30 minutes.
Look at the magical rise! Love how the do that!
When I take them out, I tend to turn them over quickly for 10 seconds or so, so as to drain off any excess oil.
Then hey presto! Incredible, perfect, delicious Yorkshire puddings.
Enjoy with all the rest of your Sunday Roast yummies.
Don't forget your gravy!
Recipe - makes 6:
4 oz plain flour
2 eggs
4 fluid oz milk
Salt and Pepper
Olive oil
Preheat oven to 210 Celsius. Whisk together flour, eggs and half of the milk (all 3 together). Mix until smooth, then add 2nd half of the milk. Add salt and pepper to taste. Cover and chill for at least 20 minutes.
Using a 6 hole silicone muffin tray, pour in a small amount of olive oil into each hole - enough to just coat the bottom. Put into oven to heat up oil for 10-15 minutes.
Just before oil has finished heating, take out the batter and give a quick stir in case it has separated. Take out muffin tray and very quickly fill each hole evenly with mixture (it should sizzle slightly as added). Put straight back in the oven and bake for 30 minutes. Try not to open the door at all, because when heat escapes, they don't rise properly. Once ready, take out the oven and turn each one over for 10-15 seconds to drain out any excess oil. Then add to your roast dinner.
Enjoy!
This is a very simple recipe to make more or less, basically use double the ounces to the number of eggs (e.g. - 3 eggs, 6oz flour, 6fl oz milk or 5 eggs, 10 oz flour, 10 fl oz milk etc)
I think that first picture deserves a second viewing...
Yummmmm....
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