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.
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
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.
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.