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Perfect Yorkshire puddings
These are great with roast dinners, especially roast beef and can also be made as a puddings and served with golden syrup, black treacle, jam, lemon juice and sugar, etc...
The original recipe on this page was a variation of Delia Smith's recipe from her Illustrated Cook book. However, over the years we have had a few failures and I would heartily now recommend this recipe instead.
This recipe is far simpler and has never failed for me. I believe this recipe originates from Brian Turner, the famous Yorkshire chef.
Use the history button above if you wish to view the previous recipe.
Ingredients
- Vegetable oil
- 1/2 a cup of whole milk - Skimmed or semi-skimmed milk does not work as well.
- 1/2 a cup of plain flour
- 1/2 a cup of eggs
- A pinch of salt
Mise en place
- Preheat the oven to 220° C (425° F - Gas 7)
- Make the batter and chill for 30 minutes before using
Method
- Select your measure and use it to measure out equal quantities of whole milk, plain flour and eggs - 1 cup takes about 5 medium eggs.
- Tip the flour, eggs and milk into a bowl and add a generous pinch of salt.
- Whisk by hand until all of the lumps are beaten out of the flour and no more. Don't over-beat the batter - it is not necessary.
- Leave in the fridge for for 30 minutes to chill
- Generously grease a metal baking tray (about 28 cm x 18 cm - 11" x 7") with the vegetable oil - brushing works well here.
- Place the tray in the middle of the oven until and leave until the oil is hot and almost smoking
- Pour the cold batter mixture into the very hot tray
- Bake for 20 minutes in the middle of the oven.
Chef's notes
This recipe always rises well and creates perfectly formed puddings, but they do tend to be rather 'puddingy' (almost sponge-like), probably because of the amount of eggs. Delia's recipe tasted better but didn't always rise. Time to experiment a bit more.
