Yorkshire Pudding
Since leaving England I have had many a disaster with Yorkshire pudding. This recipe is from the BBC good food site and the only one to date that gives me risen Yorkshire puddings every time...well nearly ;-)
Since leaving England I have had many a disaster with Yorkshire pudding. This recipe is from the BBC good food site and the only one to date that gives me risen Yorkshire puddings every time...well nearly ;-)
- Carbohydrate 20.9146 g
- Cholesterol 372.24 mg
- Fat 14.4887 g
- Fiber 3.7800000667572 g
- Protein 18.9069 g
- Saturated Fat 3.31987 g
- Serving Size 1 1 Serving (131g)
- Sodium 726.97 mg
- Sugar 17.1345999332428 g
- Trans Fat 2.14846 g
- Calories 291 calories
Step-by-step
- Heat oven to 230C/fan 210C/gas 8.
- Pour a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
- To make the batter, tip 140g plain flour into a bowl add the salt and beat in four eggs until smooth.
- Gradually add 200ml milk and carry on beating until the mix is completely lump-free.
- Leave batter to settle for 10 to 15 minutes
- Pour the batter into a jug, then remove the hot tins from the oven.
- Carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- Serve immediately.
While standard crêpes rely on a similar ratio of eggs, flour, and milk, they remain flat because they lack the thermal shock required to trap steam. Achieving proper height in a traditional Yorkshire pudding depends entirely on preheating the fat until it reaches smoking point before the batter touches the metal. When scaling this recipe up for larger gatherings, maintain the exact ratio of one large egg per thirty-five grams of plain flour and fifty milliliters of milk. Doubling the batch requires switching to multiple smaller tins rather than crowding a single pan, because overcrowding lowers the ambient temperature of the oven cavity and prevents the steam from expanding rapidly. Whisking the batter until completely smooth incorporates vital air pockets, yet letting it rest for fifteen minutes relaxes the gluten network so the starches can absorb the liquid fully. Transfer the resting batter into a measuring jug for precise pouring into the searing sunflower oil. Keep the oven door firmly closed for the initial twenty minutes of baking; premature release of trapped heat causes the delicate structure to deflate instantly. Tins with heavy gauge steel promote even heat distribution across all eight or twelve holes, yielding uniformly golden results across every single portion.
