The perfect yorkshire pudding is a thing of beauty, light and crispy with a soft fluffy middle! Before I became a chef I couldn’t for the life of me make a yorkshire pudding, they’d always come out flat and sad 🙁 . I believe it was a mixture of being impatient, opening the oven too soon, not getting the tins hot enough in the first place and a few other variables.
Originally created many moons ago to make use of the drippings when roasting meats, they were often called dripping puddings.
- 1 pint plain flour
- 1 pint milk
- 1 pint beaten whole eggs
- splash of water
- good pinch of salt
- Mix all of the ingredients thoroughly with a whisk and let it rest for at least 30 minutes in the fridge, preferably overnight. You want to allow the gluten to rest, which helps with the proteins and creates a taller yorkshire pudding with a "stretchier" inside.
- Preheat your oven to 200 .c
- Get our yorkshire pudding/muffin tray and lightly oil the bottom of the tray and put those in the oven for 5 minutes.
- Pour the yorkshire pudding mixture into the piping hot trays filling them up 2/3s of the way.
- Cook for roughly 20 minutes, for the perfect yorkie you need them to hold their own shape.