I’ve never really had an issue with making Yorkshire puddings but the rise of the frozen Yorkshire puddings market along with this year’s Great British bake off suggest that I’m in a minority!
I’m not sure that I’ve got any kind of ‘secret recipe’ but this is how I do it and they’ve never gone wrong yet (touch wood!) Fresh made ones are way better than the frozen ones and the ingredients are so cheap it would be wrong not to even attempt it!!
This recipe makes 4 large puddings- go ahead and double it if you want more!
66g plain white flour
Salt & Pepper
1 medium egg
100ml whole milk
Sieve the flour into a mixing bowl
Add a little salt and pepper
Make a hole in the middle of the flour and crack the egg into it
Use a balloon whisk to begin mixing the egg into the flour. Start to add the milk in a constant trickle, whisking constantly as you go
Until it’s all blended together. Leave to rest in the fridge for half an hour minimum, or longer (make in the morning and leave for the whole day if you like!)
When you’re ready to cook make sure the oven is at 180 degrees (if using a fan oven), go for around 200-210 if you don’t have a fan oven. Pour a little oil into 4 compartments of a muffin tin (go for 4 that are spaced out) then pop into the oven for 5mins to bring the oil up to temperature.
Give your batter a little whisk then take the muffin tray out of the oven and immediately pour the mixture evenly into 4 of the holes. Get it back into the oven quickly and bake for 30mins.
Remove from the oven- the batter should rise significantly like in this picture.