Yorkshire Pudding – easy to make

“Yorkshire Puddings – Specialità British”in italiano

I have no idea why, but I was very nervous the first time I made Yourshire Puddings. Thought is was going to be very difficult. I’m usually not very lucky with ingredients that  “have to raise” such as suffles.

It was Christmas time 4 years ago and I had the brilliant idea of launching a Sunday Roast at my Burger Place, Sleek. So I had to make Yourkshire Pudding, I had to.

Ok then Ellie, you are a strong gal, just do it. I followed the instruction given by Jamie Oliver in a video on YouTube and it was all easy-peasy really.

So don’t be like me, just go with it, it is easy and fun. Trust me.

If you are not from the UK you probably know nothing or very little about Yourkshire Puddings, so let me explain you what it is all about.

Originally  was served as a first course with thick gravy, nowdays is part of a main dish called “Sunday Roast” which includes meat, vegetables, potatoes, Yourkshire Pudding and, of course, plenty of gravy sauce.

The Royal Society of Chemistry claimed that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall“. So try and make a good job! Go for it.

INGREDIENTS

for 12 pieces in a muffin tin

  • 140g of flour
  • 4 eggs
  • 200ml of milk
  • sunflower oil for cooking

METHOD

  1. Heat the oven at 210°
  2. pour a little sunflower oil into each hole of the muffin tin, more or less 1cm of oil.
  3. Now place the tin in the oven for 12 minutes.
  4. I suggest you to place the tin onto a baking pan, and then into the oven.

THE BATTER

  1. Place the flour into a bowl.
  2. Beat in the eggs using a whisker, until you get a smooth batter. Must be very smooth, no lumps.
  3. Then little by little add the milk and keep whisking.
  4. Add a pinch of salt.
  5. Now carefully take the baking pan (with the muffin tin on it) out of the oven.
  6. Be carefull, it is very hot!
  7. Pour a little quantity of batter in each hole, the oil in each oil should very hot by now.
  8. Place the tins back in the oven and cook for 20-22 minutes mins until the puddings have puffed up and are golden brown.

Serve right away.

I know you can find recipes that calls for butter instead of oil, but to be honest, thats not the correct recipe and I’ve noticed that by using butter it is more difficult to get that particular “hole” that each and every Yourkshire Pudding should have.

So use oil, please.

 

 

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