Food & Drink The Easiest Way To Make Yorkshire Puddings Every. Single. Time.
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When making at home, things can get tricky if you don't follow the right steps and you can end up with what can only be described as the doughy equivalent of something you really don't want to find on the bottom of your shoe.
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The key to the perfect Yorkshire pudding is as follows:
Allow your batter to rest
This is important. The batter should be made beforehand to allow time for it to rest, then cook your puddings while your cooked meat joint is resting.
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Don't force the flour
Don't force flour in or your mixture will become overly lumpy. Instead, gradually draw in flour from around the edge.
Heat the fat first
Spoon a little fat into eight moulds of a deep muffin tin. Place the tin on a baking tray in the oven to heat. We used vegetable oil, but some people use beef dripping, goose or duck fat.
Don't fill up too much
Once the fat is hot, fill the moulds half to two-thirds full with the batter, and pop back into the oven immediately.
If you're not a fan of measurements then we've got a little trick for you. Our foolproof way of making Yorkshire puddings every time is simply by using equal quantities by volume of everything. Yep, if you're not in the mood for messing about, just fill a mug, or a bowl, or even a Tupperware tub for all we care, with flour, then beaten eggs, and then milk, in equal quantities and you should have yourself a perfectly good batter.
If however you need some concrete numbers, the measurements below will work just fine!
Prep Time: 10 mins
Process Time: 20 mins
Total Time: 30 mins
- 150 g
Pinch of salt
- 200 mL
- 60 mL
- Pre heat oven to 240ºC (220ºC Fan).
- Sift the flour and salt into a bowl and make a well in the centre. Pour in your beaten eggs into the well and beat until smooth.
- Once the flour has become incorporated and the mixture has thickened, add a little milk to loosen it. Keep stirring until all the flour has been incorporated. Beat vigorously to ensure the thick mixture is smooth and then continue adding the remaining milk. Chill the batter in the fridge for at least 30 minutes to ensure the batter is well rested.
- Meanwhile, spoon a little fat into eight moulds of a deep muffin tin. Place the tin on a baking tray in the oven to heat.
- When the fat is hot, fill the muffin moulds about half to two-thirds full with the batter and return to the oven immediately. Cook for 20-25 minutes until well risen, a deep golden colour and crisp on the outside.
- Remove from the oven, take each pudding out the mould and drain on a tray lined with kitchen paper, serve at once.
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The Easiest Way To Make Yorkshire Puddings Every. Single. Time.
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