A roast is nothing without Yorkshire puddings and they are dear to the hearts of many – one member of the olive team confessed to eating Yorkshire puds as an after-school snack dipped in Bisto gravy.
How do you make homemade Yorkshire puddings?
Making your own is worth the effort. There are lots of recipes for Yorkshire puds out there, with differing ratios, methods and techniques, but I’m pretty chuffed with how mine have turned out. The addition of vodka may seem surprising, but adding alcohol to any flour-based batter prohibits the formation of gluten, keeping the batter from becoming ‘doughy’. This same technique is used in Japan to keep tempura batter perfectly light.
Is it better to make Yorkshire pudding batter in advance?
Let’s also dispel a few Yorkshire pudding myths. First of all, making the batter in advance won’t make them any better (or any worse). I make my batter just before I put the trays in the oven to preheat, giving it 20 minutes or so to come together before going into the oven.
Most recipes will advise you to get the fat scorching hot before adding the batter, some even advising to put the tin on the hob while you pour in the batter. While this does cause a rapid expansion of the batter, it’s in an uncontrolled way, meaning your puds can end up looking like misshapen asteroids. Once the fat is in the preheated tin, put it in the oven for 5 minutes to get hot and fully melted, then pour in the batter and you’ll end up with high-sided Yorkshires that could hold a pint of gravy each.
How do you make Yorkshire pudding mix?
When it comes to ingredients, these really make all the difference. Whole milk, good quality eggs and sea salt help create a superior pud. Vegetable oil for the tin will do, but beef dripping is better. When a batter is as simple as flour, eggs, milk and a cheeky bit of vodka, being cooked in beef dripping undoubtedly improves the flavour.
Can you reheat Yorkshire puddings?
Yorkies tend to be left till the end of a hectic cooking session, but they actually reheat fantastically well. Make the batter ahead and cook them before the oven becomes full, cool on a wire rack and then put them back in the oven 10 minutes before serving to get nice and crisp. You’ll never have that last-minute panic again.
- plain flour 250g
- sea salt 3/4 tsp
- whole milk 150ml
- vodka 50ml
- eggs 4, (we used Clarence Court Burford Browns)
- beef dripping 2 1/2 tbsp
- Kcals 216
- Fat 8g
- Saturates 3.6g
- Carbs 24.9g
- Sugars 1g
- Fibre 1.2g
- Protein 6.9g
- Salt 0.5g