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Add a photoWhat is it about Yorkshire Puddings that some people find so difficult to get right?
Well I have to confess I had the exact same problem for many years. My mum got them perfect every time! She had no set recipe, "just throw all the ingredients into a bowl, mix, pour and hey presto" she would say!
I didn't work for me I can tell you. Mum's yorkshires were enormous. Sometimes she could not be bothered to make individual ones so she just poured the mixture into a medium size dish to make one large one, which she then cut into portions. Her comment every time once this was removed from the oven was "Ah, another bowler hat" LOL.
It was not until a fews years after mum moved to heaven that I decided I just had to concur this "simple" pudding. I can't tell you how many disasters I had along the way, but I new I would succeed one day.
A friend later told me her secret, I was sceptical but I tried it and "hey presto" success.
I now share with you my tried and tested (works every time) recipe, no it's not a recipe, it's more of a procedure!
Ingredientes
- The secret ingredients to successful yorkshire puddings - You need 3 ramekins (equal size) - A very, very, hot oven - Very hot oil before pouring in your mixture. OK, now we're ready to produce perfection!
- (Makes 12 individual or 1 large)
- 2 eggs (beaten)
- Plain flour
- Milk
- Seasoning
Direcciones
- Crack open 2 eggs into 1 ramekin
- Pour milk into 2nd ramekin, it must reach the exact same level as the eggs
- Place flour into 3rd ramekin, this too much reach the exact same level as the eggs & milk.
- In the meantime, preheat your oven to its hottest setting.
- In a medium size mixing bowl add the flour from 1 ramekin and season with salt and pepper, make a well in the centre and pour in the beaten eggs. Add just a little of the milk and gradually mix, bringing in the flour from the sides. Add the rest of the milk and whisk well. Leave to rest whilst the oven is coming up to temperature.
- Once the oven is hot enough, add lard (or oil) to your dish or individual yorkshire tins. Just enough to cover the bottom will do.
- Put this into the oven in order to get the lard or oil smoking hot. About 5-7 minutes should do it.
- Just before removing the dish or tins from the oven, whisk up the mix one more time.
- Quickly pour mixture into dish. Or add approx 1 tablespoon to individual tins and get back into the oven in a flash.
- DO NOT open the oven door whilst they are rising to perfection or they'll be a disaster! Trust me I know, been there, done it, got the T-Shirt to prove it!
- Keep a beady eye on them through the glass door only (hopefully you don't have a solid door!). If they start to brown too quickly, turn down the heat a little and let them cook beautifully for about 15 minutes.
- Warning, if you remove from the oven too soon, they will shrink very quickly. Cook as per the instructions above and you'll have perfectly risen and browned yorkshires every time, without shrinking too, I promise.
- TIP: I often make batches of individual yorkshires and freeze them once cooled. They can be reheated from frozen and will be just as perfect as cooking from fresh.
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25 de Noviembre de 2010Great picture and great detailed instructions. Thanks for sharing!
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