(Redirected from Delia Smith's Yorkshire pudding recipe)
Thank you Darling!
This is the recipe that Annie always uses for making Yorkshire puddings. It is copied from Delia Smith's 'Complete Cookery Course' but with a few changes that over the years have proven to make a perfect batter with a good rise.
The three main tricks to getting a well risen Yorkshire every time are:
- Whisk by hand, just enough to combine well. Do not use an electric whisk or go mad when hand beating
- Allow the batter to reach room temperature by resting for 30 minutes first. Do not rest in the fridge. This will reduce the rise substantially.
- Oil the popover or Yorkshire pudding tray and heat over a naked flame just before pouring the batter mixture into the tray, then put in the over immediately.
- 75 g (3 oz) plain flour
- 1 large egg
- A total of 130 ml (5 fl oz) of liquid, comprised of:
- 75 ml (3 fl oz) milk any type of milk is fine
- 55 ml (2 fl oz) water
- Pinch of sea salt
- Pinch of freshly ground black pepper
- 2 tablespoons vegetable oil to grease baking tray
- Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
- Sift the flour into a large bowl
- Add the milk, water and salt and pepper to a jug
- Make a depression in the middle of the flour and break the egg into it
- Using a hand whisk, beat the egg into the flour
- Once the egg and flour starts to combine, gradually mix in all of the liquids
- Rest at room temperature for 30 minutes - do not refrigerate
- Using a silicone brush, distribute 2 tablespoons of vegetable oil into the Yorkshire pudding tray or popover tray
- Carefully heat the tray on the hob top until the oil starts to sizzle
- Pour the batter mixture evenly into the tray
- Pop into the top of the oven and bake for 25 to 30 minutes
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