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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