Yorkshire pudding
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.
This is really good stuff and the best Yorkshire pudding recipe that I have found.
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Morning Graham,
I made these yesterday (I did have to double to make nine, patty sizes) and although everyone said they were very nice, they were quite hollow ~ is this correct! Sometimes when I have made y/puds in the past, they have come out quite solid or just a small hollow in the middle. What should they actually be like?
Have a good Heritage Day!
Moira
Hi Moira, hollow and light is exaactly how they should be, a bit like profiteroles if only softer and larger and I just love the pic in the profiteroles recipe http://cookbook.co.za/baking/chocolate-profiteroles/ Happy days G
Tks Graham, That is exactly how mine were, Yay!
Also love the pic!
Regards
Moira
Perfect Moira, have a wonderful week G
This is the best recipe I have ever come accross. Bless you Delia, Jamie and of course Graham.
Reg Arkner, South Africa
Hi Reg, goota love the experts sharing their knowledge on the web. thanks so much for letting us know. Have a great one G
Hi, I’m impressed if such a small recipe can make 2 dozen YP’s! I get twelve out of a mix with 300 ml liquid and 3 eggs!
As for the chap who couldn’t get his puddings to rise, probably used Self Raising Flour, now that realy doesn’t work!
The Jamie Oliver recipe is realy the best, I used 2 eggs until I read his recipe and then added the extra egg, made the most fantastic puddings, they just kept on rising!
Hi Pat, that is the great thing about them, it’s impossible to watch them rising, I always want to reach in and stop them, Gotta love that Jamie… Smaller ones are good for me. Have a wonderful weekend.
I often make extra yorkshire pudding batter so as to freeze them, they freeze well. Don’t always have time to make them, so take what you need out of the freezer, put them on the side, plus/minus five minutes before serving dinner put YP in your hot oven to crisp up, just keep an eye on them. My grandsons will take them from the freezer, pop them in the micro wave 15-20 seconds till warmed through then squeeze syrup over them. Super Markets in the UK sell Y/Puddings (all sizes) in the freezers, they are eaten on their own before a main meal, or with a main meal or after as dessert.
Thanks for that Pauline, really appreciate your input. Cheers for now G
These are great ~ have made them a few times. The next batch will be going into the freezer as a trial run! Really dislike doing things at the last minute when I have guests so am going to try and freeze. Then thinking a very hot oven to thaw quickly ~ what do you think?
Moira
Hi Moira, I must say I can’t see them freezing well but you never know, pls let us know how they come out. Have a lekker weekend G