Perfect Yorkshire puddings

From Cookipedia


Perfect Yorkshire puddings
Perfect Yorkshire puddings
Servings:Serves 6 - Using 1/2 a cup as a measure makes about 12 Yorkshire puddings
Calories per serving:103
Ready in:1 hour, 5 minutes
Prep. time:45 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:22nd January 2013
Yorkshire pudding mixture ready for the oven
Plain flour, whole milk & eggs in equal quantities. (whole cup measures used here)

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 Yorkshire pudding recipe from her Illustrated Cookbook. 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

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Mise en place

  • Preheat the oven to 220° C (425° F - Gas 7)

Method

  1. 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.
  2. Tip the flour, eggs and milk into a bowl and add a generous pinch of salt.
  3. 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.
  4. Leave the mixture to rest at room temperature for 30 minutes if you have the time.
  5. Generously grease a metal baking tray (about 28 cm x 18 cm - 11" x 7") with the vegetable oil - brushing works well here.
  6. Place the tray in the middle of the oven until and leave until the oil is hot and almost smoking
  7. Pour the batter mixture into the very hot tray
  8. 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 in comparison with Delia Smith's Yorkshire pudding recipe.

See also

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