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Cedges Basics – Proper Yorkshire Puddings

I love Yorkshire puddings. With a roast (any roast!), with sausages, giant sized and filled for a meal or warmed though and covered in golden syrup for pudding.

Aunt Bessie has made a good living from flogging pre made yorkies and I have to admit that the newer version which includes a frozen batter in a foil tray which bakes and rises in the oven aren’t bad (they’re also a better option calorie wise when counting or trying to reduce them) but nothing will ever beat a proper Yorkshire pudding.

I’m also quite anti the kind that you now get in pubs up and down the land – the kind with a massive domed rise, are super dark and are quite tough and dry. This kind use a stupid amount of eggs in the batter and are for purposes of bulking out a £17 sunday roast but don’t make for great eating. Yorkshires should be soft with a little bit of crispy and golden brown with a hole in the middle.

And they’re not that hard either!  They’re so easy I generally just eyeball the recipe – once you know the consistency you’re looking for, it’s super easy.

Any leftover batter can be used to make pancakes – the batter is exactly the same.

Makes 12

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Ingredients:

12 tbsp Vegetable Oil
4 heaped tbsp Plain Flour (or White Spelt Flour)
1 tbsp Sea Salt Flakes
2 Eggs
150 ml (Skimmed) Milk

A 12 hole muffin tin


Preheat the oven to 220c or equivalent.

Divide 12 tbsp Vegetable Oil between the 12 muffin tin holes.

Tip – Its a lot of oil. You can use less but the best yorkies come about by using a shedload of oil – fact. My Nanny Vi made the best yorkshires in the world and she certainly didn’t skimp on the fat.

Tip – You could alternatively use lard, vegetable shortening or sunflower oil. I wouldn’t use olive oil here.

Put the tin in the oven to heat through.

Tip – Oil can overspill in the oven – I find its a good idea to put the muffin tin into a larger roasting tray to make removing it from the oven easier and catch any drips.

Measure 4 heaped tbsp Plain Flour into a medium mixing bowl and add 1 tbsp Sea Salt Flakes.

Crack 2 Eggs into the flour and add a little of the 150 ml (Skimmed) Milk.  Whisk together to form a thick paste – try to beat out as many of the lumps as possible – the thicker the mix is at this point, the easier it is to get the lumps out.

Tip – Saying that, a few lumps are not the end of the world, don’t stress about it.

Add the rest of the milk a little at a time until all combined.

Tip – At this point a lot of recipes will tell you to leave the mixture to ‘rest’. You can do – there is no problem preparing the batter in advance but I’m yet to establish any actually benefit of leaving it.

Tip – You can at this point move the batter to a jug for easy pouring, otherwise make sure you have a ladle handy.

Check if the oil in your muffin tin is ready but removing the tin from the oven and dropping a couple of drops of batter into one hole. If its starts spitting and cooks the batter bit straight away, its ready. if it just floats there and doesn’t do much, return the tin to the oven and give it another 5 minutes before checking again.

Once hot, you need to work quite quickly to divide the batter out into the 12 holes – each wants to be filled about 3/4 full.

Put the tin and batter back into the oven as quickly as possible and close the door. Do not reopen the door. Opening the door will result in a sad rise.

You can check how they are looking after 15-20 minutes. I like my yorkies crispy on the top with a little bit of doughy-ness at the bottom, so like with most things, I probably take them out quite early – when golden brown. If you like them crispier, leave them for longer – probably a total of about 25 -30 minutes.

Tip – I am being deliberately vague with timings. All ovens are different and never more so than with Yorkshire puddings. Just keep checking and take them out when they are where you want to eat them.

Use a fork or spatula to release them from the tin.

Once ready serve immediately.  They can be reheated in the microwave – especially for pudding but they are far superior fresh out of the oven.


Update:

I was contacted by a member of my surrogate family – Mark Anderson, to say that he’d tried my recipe and it’d gone rather well *blushes*! Here are the results:

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Amazing – The proof truly is in the pudding!

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4 thoughts on “Cedges Basics – Proper Yorkshire Puddings

  1. Barry Edges June 26, 2016 at 10:18 am Reply

    For a lactose free version, soya milk works just as well.

    Like

  2. […] 12 Yorkshire Puddings Small Pork Roasting Joint with Crackling 12 Chipolata Sausages 12 Rashers Unsmoked Streaky Bacon 2 Sweet Potatoes 1 tbsp Olive Oil 90g Packet Sage and Onion Paxo Stuffing 6tsp Redcurrant Jelly (or Cranberry or Apple Sauce) Sea Salt Flakes […]

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  3. […] toppings) – Plain Flour, Eggs, Milk and Salt. The recipe is in fact basically the same as for Yorkshire Puddings. It also takes 2 minutes to make and a little patience to batch […]

    Like

  4. […] toppings) – Plain Flour, Eggs, Milk and Salt. The recipe is in fact basically the same as for Yorkshire Puddings. It also takes 2 minutes to make the batter and a little patience to batch […]

    Like

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