A lovely traditional English "trimming" to a roast dinner or any other meat dish. Thanksgiving, Christmas and Easter wouldn't be the same without them.
- 1 cup All-purpose (plain) flour
- 1 cup Milk
- 1 cup ROOM TEMPERATURE eggs (Usually 4-5 large eggs)
- Pinch salt
This recipe makes 12 large Yorkshire puddings. If you want to make more or fewer you must use the same sized measuring cup for each of the main ingredients. I.e. if you only want 6, use 1/2 cup flour, 1/2 cup milk and 1/2 cup eggs. The ratio MUST always be 1:1:1.
If 4 eggs doesn't fill the cup completely you must add as much of another egg as necessary even if it means not using all of the white of the last egg.
I make my batter early in the morning for our dinner in the evening, so that it has plenty of time to rest, but through the day I give it a whisk whenever I go into the kitchen, as well as just before I pour it into the muffin tins. I DON'T put it in the fridge during the day as I find it doesn't rise so well. Instead I leave it on the side.
Into a large jug add a cup of flour, a cup of milk and a cup of eggs. Add a pinch of salt.
Whisk vigorously to mix the ingredients. I do this by hand as I've found my blender over-mixes the batter, and then the puddings don't seem to rise properly in the oven.
Allow the mixture to rest as I've described above.
Pre-heat the oven to 450F/230C/Gas mark 8. If you have a broiler/grill at the top of your oven like I do, move the top shelf down by one or two brackets so that when the pudding rise, they don't stick to the broiler element. If they do stick, your puddings will be spoiled.
In 2 large metal muffin pans put about 1/4 teaspoon of cooking oil (NOT olive oil) or 1/4 teaspoon of lard in each well. Put the pans in the oven to heat up. The oil or lard needs to be VERY hot before you pour in the batter. If you don't hear a sizzle when you pour the first drop of batter into the pan, the pans are not hot enough so put them back into the oven for a few more minutes. I usually leave my pans in the oven for 10-15 minutes before they're ready.
When the oil is hot enough CAREFULLY pour in the batter as quickly as you can.
Put the pans back into the oven on top shelf and set your timer for 13-15 minutes. Shut the door and DO NOT open it again until the timer goes off, or your puddings won't rise. Check the doneness using the oven light and look through the door, assuming you have a glass door. If your oven doesn't have a window you'll need to rely more on your timer and practice.