All hail the Yorkshire pudding! Our Sunday roast wouldn’t be the same without a couple of these fluffy, golden pockets – they make such excellent vessels for gravy, and we never have any left over. They’re made simply from eggs, flour and milk and apparently used to be served as a first course with thick gravy, to keep hunger at bay.
You should always use plain flour instead of self-raising, and make sure you use a flameproof muffin tin. Take care around that hot oil! And remember, you can always fill your Yorkshire pudding with something sweet instead of the usual meat and veg… read on for an excellent Yorkshire pudding dessert recipe.
Andrew Turner, executive chef at London restaurant 1880 (at The Bentley Kempinski Hotel, South Kensington), makes tip-top Yorkshire puddings and shares his secrets here. We’ve also enlisted the help of olive magazine cookery writer, Adam Bush.
Crack one egg per person into a measuring jug and take note of the measurement. Tip into a bowl. Using the same jug measure, add equal amounts of milk and plain flour to the bowl. Whisk everything together for 5 minutes. Season with salt and pepper.
Pep up your puddings with a spoonful of English mustard and a spoonful of grated horseradish (look for one that has a good bite), but you can also leave them plain if you want. Rest the mixture for 1 hour in a jug (this will make it easier to pour).
Heat the oven to 220C/fan 200C/gas 7. If you’re roasting meat, while it’s resting take the roasting fat and juices from the roasting tin and pour a little into the holes of your Yorkshire pud tin, muffin tin or, if you’re making one big one, use a roasting tin. If you’re not having a roast, melt some dripping or lard, or use oil instead as a vegetarian option.
Put the tin in the oven for five minutes to heat the fat, but make sure you keep an extra close eye on it (heating fat is a dangerous business). Handle the tin very carefully when you remove it from the oven – hot fat is slippery and will likely spit.
Cooking the puds
Beat the Yorkshire pudding mix one last time to bring it together and carefully pour it into the tin. Cook them undisturbed for at least 15 minutes before you have a look. Make sure that you leave enough space for the puddings to rise or they will stick to the roof of your oven. They are ready when they are puffed, crisp and golden brown.
To rest or not to rest?
Some people say that leaving your Yorkshire pudding batter in the fridge overnight will make the very best Yorkshire puddings… here’s what Adam Bush, olive magazine’s cookery writer, has to say on the subject: “Leaving your batter in the fridge helps develop gluten, giving those puddings a beautiful rise and golden colour. But personally, I think 20-30 minutes in the fridge is ample time for that magic to happen!”
Remember to (carefully) flip
Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they’ll be boiling hot!
Recipes to try
One of our best recipes for Yorkies. For extra flavour and a light, fluffy texture, try using dripping and make sure the fat is hot before adding your batter.
This rich rib of beef is the perfect Sunday lunch show stopping centrepiece. Serve with our best fluffy Yorkshire puddings, caramelised onion and horseradish sauce.
Our twist (quite literally) on a classic toad in the hole uses spelt flour in the Yorkshire pudding batter to create a dreamy texture and subtly nutty flavour.
Ice cream for breakfast? Yes please! A Dutch baby is like a giant, sweet Yorkshire pudding and we’ve served this one with spiced plums.
Yorkshire pudding burritos?
We’ve also got a (free) podcast to listen to, much of which is devoted to the wonderful world of Yorkshire puddings. Just click on the play button below to listen:
Main header image credit: Myles new