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How To Make Yorkshire Puddings

My Perfect Yorkshire Puddings

It took me until adulthood to appreciate the magnificence of the Yorkshire Pudding. My children are nowhere near as slow and are already massive fans. Whether turned into toad in the hole (or even my mini toad in the hole) or as an accompaniment to roast beef they are always delighted by their appearance at the table.

I think that Yorkshires are pretty easy once you have your personal method down, even my friend Liz who started out with some frightening Yorkies has managed to cook some beauties. There are a few tricks to achieving the perfect Yorkshire pudding which I have figured out in the past few year:

  • Stand the batter: I make my batter when I put the meat in and stand it in the fridge until just before I need it.
  • Use a metal pan: I use either rounded Yorkshire pans or a muffin pan (makes huge ones) for individual Yorkshires or a shallow metal tin for one massive Yorkshire.
  • Get the oven hot: as soon as my meat and potatoes are finished I rack up the heat to 220°C and put my tin in to warm with the oven.
  • Hot fat: once the oven is up to temperature, take out the pre-warmed tin and put in your fat. Back in the oven until it is smoking hot – will get your Yorkshires going quickly and ensure none stick.
  • Keep the door shut: Don’t be tempted to open the door for at least 20 minutes or they will collapse.

There are no doubt heaps of other tips to help you but those are my essentials. Bear in mind every oven varies slightly so you will need to adapt your style to the oven you use.

All of that said one of my friends created the most stunning Yorkshires mixing the ingredients by eye on her first try so it can be down to natural talent!

Perfect Yorkshire Puddings

2 eggs

76g of plain flour

190ml milk

sunflower oil or beef dripping.

Preheat oven to 220°C (or even 250°C if yours goes that high) – makes 12 Yorkshire puddings.

  • In a large jug, whisk your flour into the milk, once combined without lumps break in the eggs and whisk into a batter. Leave to stand for a couple of hours in the fridge if you have the time.
  • Bring your oven up to temperature, warm the Yorkshire pan then add the fat (about a teaspoon per hole to cover the bottom) and return to the oven until smoking hot.
  • Work quickly: bring the hot fat out, pour the Yorkshire batter from the jug into each hole and gently return to the oven as swiftly as possible.
  • Cook for 20 – 25 minutes (do not open the door earlier) until they are risen and golden brown.
  • Serve immediately with lashings of gravy.

Alternate quantities:

Makes 6:

1 egg

38g of plain flour

95ml milk

Makes 18 or toad in the hole for 4 – 6:

3 eggs

115g of plain flour

285ml milk