A Simple British institution: Yorkshire pudding

A classic Yorkshire pudding mould, all oiled up

If there is one picture that every British epicurean has ever craved for away from home, it will be that of a proper roast beef dinner with a bigg Yorkshire pudding. (Second only to a Balti or korma)Lovingly called a popper, these crisp yet soft, air filled bundles of joy are far more than a pudding (a similar reputation of a gooey meringue/with explosions of sugar in the mouth is a rather more saturated version).Rather quick to make, these simple recipes are one of the hand me downs, that although working on basic principles of elevation, vary from household to household.

Yorkshire pudding moulds being pre heated with oil

Almost every Sunday and at many other established carveries where every day, hundreds of these popover are made, served and relished with joy. Here is a recipe that I follow, and my “Yorkies”, never fail to rise!

Batter is poured into preheated moulds.

To make 6 of these puppies.. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Ingredients:
     

4 large free-range eggs Equal quantity of milk Equal quantity of all purpose/plain flour Pinch of salt A sprig of lemon thyme 2 tbsp lard, beef dripping/duck fat or vegetable oil

oven

Batter filled trays are placed in a preheated

Preparation: Pre Heat the oven to 220 degrees centigrade. Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with a whisk. Leave to stand for 10 minutes. Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, using a whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

in minutes the batter starts cooking and rising

Sit the batter to rest in the kitchen for a minimum of 30 minutes (batter made the previous day is better/some say!) Strip some lemon thyme leaves into the batter. Place a pea-sized piece of lard, dripping or 15 ml of vegetable oil into the chosen Yorkshire pudding mould and heat in the oven until the fat is smoking. Mix the batter again adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

and you have the perfect Yorkshire puddings

Leave to cook until golden brown approx 15 minutes and then lower the temperature to 180 degrees for five minutes to cook the puddings through. Repeat the last step again until all the batter is used up. Enjoy Yorkshire puddings, inventively.

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