This staple part of the British Sunday roast was traditionally served before the main dinner as a cheap way of filling tummies before moving on to the more expensive meat and vegetables. Yorkshire puddings, or variations on them, are eaten around the world, Americans have their own version called popovers which are often eaten with sweet toppings, or served with meat like we do.
The basic recipe is of course very simple, but getting it right so that they rise well isn’t as straightforward. There is general consensus that the batter needs to be cold and the fat needs to be very hot, but beyond that, there are differences of opinion on the proportions of ingredients and methods for preparation.
I’ve tried different ways over the years, with varying success, but I have now perfected the method that consistently works best for me. The batter came half way up inside those muffin tins, and you can see how much they’ve risen up above that.
WHAT YOU NEED:
– 140g plain white flour
– 3 eggs plus one egg white
– 200ml milk
– 1/2 teaspoon salt
– Vegetable oil or meat fat drippings for cooking
WHAT YOU DO:
1. Whisk eggs and egg white together with an electric whisk for one minute.
2. Add flour a couple of tablespoons at a time whisking in between.
3. Add milk, whisk for another minute. Pour the batter into a jug and leave in the fridge until you’re ready to use.
4. Put a little oil and/or meat fat drippings into the bottom of a 12 hole muffin tin. Place into a hot oven 230C/450F for about 10 minutes.
5. Remove the muffin tin from the oven and quickly pour the batter into the muffin holes, about half way up each one, and put it back into the oven straight away.
6. Leave to cook for about 20 minutes until well risen and golden brown. It’s really important not to open the oven while they are cooking. This can be inconvenient if you want to get your meat out 10 minutes before serving to leave it to rest and carve, so if you have a separate small oven, cook the Yorkshires in there instead.
You can actually cook these ahead of time and freeze them once cooked. They can then be reheated in a hot oven for about 4 minutes from frozen. They’re not quite as nice as freshly made, but they’re still pretty good that way!