In case the name didn’t give it away, Yorkshire puddings are a British thing. Small muffin sized puddings, they are typically served as a side dish to roasts and are particularly good at mopping up gravy. They are quick, easy to make and delicious – they taste like savoury donuts. Yum!
My housemate Simone and friend Nat recently got together for an English feast. Having lived in England for ten years Nat was pretty excited about our dinner, especially because it gave her a great reason to make Yorkshire puddings.
There are a few tricks to Yorkshire puddings – you want to make sure the batter is well rested and the oil in the muffin tins is slightly smoking.
Ingredients (makes 8):
- 4 eggs (measured)
- milk – equal volume as eggs
- flour – equal volume as eggs
- pinch salt
- Vegetable oil
- Measuring jug
- Bowl and spoon
- Muffin tin
- Crack the eggs into the measuring jug. Note the volume.
- Add the salt and the same volume of milk as eggs to the jug. Whisk and leave to stand for 10 minutes.
- Slowly add the same volume of flour as eggs to the jug. Whisk until lump free. Leave to rest for 30 minutes.
- Lightly coat the muffin tray with vegetable oil and add 1 teaspoon of oil to each muffin tin. Heat in the oven at 230 degrees Celsius until the oil is lightly smoking.
- While the oil is heating, give the batter a good whisk. Once the oil is ready quickly fill each tin one-third with batter and return to the oven for 20 minutes or until golden.