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Yorkshire pudding is really great with a beef roast but for some reason they can be really difficult to make, so we turned to trusty Delia Smith and Jamie Oliver for a fool proof method. The secret is in heating the oil first, so for Yorkshire pudding made right every time, follow the recipe exactly.
What you need
75g flour
1 egg
75ml milk
55ml water
2 tablespoons sunflower oil(Delia recommends beef dripping but did not find it at the supermarket)
Salt and pepper
The process
Sift the flour into a mixing bowl and make a well in the center, break the egg into the well and whisk together until all of the flour and egg are combined.
Add the milk and water and whisk together very well.
This is the important part.
Heat the oven to 220 Celsius put some oil into each cup of the muffin tin and place in the oven for about 10-15 minutes to get the tin and oil hot.
Remove the muffin tin and immediately pour portions of the mixture into each the hot cups about 1/2 full.
return the baking tray to the oven on a high shelf for about 20-25 minutes.
Keep an eye on them and remove when they have risen high and are crisp and golden.
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Marvelous post – and great domain by the way!
Thanks, I am a bit of a domain collector with over 600 now. Cheers G
Hi Graham, Howmany yorkshire puds does your recipe make?
Moira
Hi Moira, makes about 2 dozen… enjoy G
Hi Graham! This is a recipe I have been looking for – thanks! Couldn’t figure out what this “Yorkshire pudding” was, but will give it a bash. My mom and grandma used to do much the same thing, except they cooked the batter ON TOP of the stew to use the steam and flavour of the cooking meat. We called it “meat dumplings”. Was great, and yes, quite filling! Maybe that was the South African version of Yorkshire pudding?
Hi Helena, glad you found us, Yprkshire pudding is British through and through and are not at all like dumplings(which I really enjoy as well) They are puffed up pieces of soft pastry that has a crisp outside. Many people have difficulty with Yorkshire puds and the secret is to have the tray and oil very hot before you put the mixture in it. Have a lekker weekend G
well i could not get the bleeders to rise!!!!!!!
Hey new cook, what a pity man, it is essential that the pans are hot, hot, hot before you pour in the mixture. That should work every time. Don’t give up new cook. G
Fantastic! My first experience in making Yorkshire pudding – and it was an immense success. I will mention that I bypassed pre-heating the pan (purely accidental) AND I threw in a handfull of herbs. Still, it was awesome. A well-fed South African family thanks you.
Great stuff Barry, herbs sound like a great idea, will give it a try. Happy days.
[...] Roast beef like grandma used to make it. Winter and weekends are perfect for roasts, they are the ultimate savoury comfort food which remind us of what meals are meant to be. And don’t forget the Yorkshire pudding [...]
Thanks for that, a Yorkshireman should know!
Beautiful looking place you live in.
shows how little Delia knows. The real trick is to leave the yorkshire pudding batter to stand for about 20 mins after beating it.
And yes, sunflower oil is fine.