Classic Yorkshire Puddings
Golden tall fluffy Yorkshire puds that are just as delightful to make as they are to eat. The first-ever Yorkshire pudding recipe appeared in a book called The Whole Duty of a Woman in 1737 and was listed as “A Dripping Pudding” since it was made from the drippings from make spit-roasted meat.
In this recipe, we are using regular oil to keep everything simple and I think this method has a lighter flavour. Keep the oven door closed during cooking to essential as the Yorkshire puddings will deflate and not rise at all if you do this, I like to keep an eye on them by using a flashlight or phone light to look into the oven.
The additional of cornflour while not traditional gives a lovely light crispness to the puds. It is also imperative that you let the mixture sit around for at least an hour this helps the gluten relax and for the starch molecules to swell up for a thicker consistency and ultimately a lighter and better risen Yorkshire pudding.
Classic Yorkshire Puds
Equipment
- 12 hole cupcake baking tray
- Jug
Ingredients
- 110 g plain flour (7/8 of a cup)
- 10 g cornflour (1 tablespoon)
- 4 eggs
- 1/2 tsp salt
- 185 ml whole milk
- Oil (I prefer rapeseed oil)
Instructions
- In a large bowl whisk together the dry ingredients
- Add in the eggs one by one and mix thoroughly to combine
- Then slowly add in the milk and whisk together till there are no lumps, transfer the batter into a jug and let it sit for at least an hour
- In a 12 hole cupcake tray place 1 teaspoon of oil in each hole this is normally about a 1/4 cup of oil but it depends on how deep the cupcake trays are
- Preheat an oven at (180 degrees celsius / gas mark 4 / 355 Fahrenheit) and place in the tray for 2 – 4 minutes or until the oil is very hot but not smoking
- Now, carefully pour enough batter into each hole to reach fill it but not to overflow they should start the sizzle as you pour the batter in and gently pop back into the oven (Do not open the oven door at all during the cooking process or your Yorkshire puds will deflate!!!)
- Bake at the same temperature as before for 25 – 30 minutes or until the Yorkshire look golden brown, tall and fluffyTip: You can use the flashlight on your phone to see the puddings without having to open the oven door!
- Once they look done take them out and let them cool for a few minutes, they will deflate slightly and then they are ready to serve
