Yorkshire Pudding Recipe
Cowbridge Kitchen
Yorkshire puddings are traditionally server as an accompaniment to Roast Beef and there are many recipes out there for making the perfect Yorkshire puddings.
Many people are just not confident enough to make their own Yorkshire Puddings, but I urge you to try this Yorkshire pudding recipe, it will give you the best Yorkshire Puddings every time.
It has been tried and tested for decades and always works and the secret to getting your Yorkshire puddings perfect is a simple rule of 1 oz flour to 1 Egg.
30 mins Prep time
20 mins Cooking time
Time
This is based on 1 Yorkshire
18g
Calories: 34
Protein: .2g
Fat: 0.2g
Carbohydrates: 4.7g
Fiber: 0.2g
Sugar: 0.7g
Nutrition
Servings
Anybody can have a go at this recipe, but you need some experience to make this.
Difficulty
No two ways about it, these are cheaper to make and the taste much better.
Cost to make:
£0.72 / $0.91 (Est.)
Equipment:
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Yorkshire Pudding Tins
How to Make Perfect Yorkshire Puddings
The secret to making the perfect Yorkshire Puddings is all in the consistency of the batter. Too thick and they will not rise, too thin and they will not rise. So you have to get the ingredients and the consistency of the Yorkshire pudding batter just right.
Most people think that Yorkshire Puddings are hard to make, but this is not true. Just follow a few simple rules and your Yorkshire Puddings will rise to any occasion.
In this Yorkshire pudding recipe we follow the rule of 1 egg to 1 ounce of flour, the only other secret is that you should add a splash of Olive oil to the Yorkshire pudding batter
Despite popular belief you do not need to get your oil as hot as the sun before you tip your mixture in. The oil needs to be just hot enough so that the batter slowly starts to cook as you pour it in.
The most important thing is that you get a small island of oil in the centre of the mix after you have poured the batter into the tins, this is what will cause the Yorkshire pudding to dip in the middle and rise on the sides.
Cuisine:British
ingredients
2 eggs
2 Ounces of Plain Flour
1/4 tsp of Salt
15 ml of Olive Oil
60 ml Full Fat Milk
Cooking Instructions
- Beat the eggs in a mixing jug with a fork or a whisk.
- Add the flour and mix with a fork to form a thick paste.
- Mix in the Olive Oil.
- Add the milk and beat vigorously to form bubbles. The more milk you add the lighter the Yorkshire puddings will be, up to 60 ml. If you don't want to use milk you can use Soy Milk if you like.
- Let this mixture rest in the fridge for at least 1 hour.
- Using a Yorkshire pudding tin or a muffin tin put 1 teaspoon of olive oil into each pudding mould.
- Heat the oil in a preheated oven @ 200 c (fan) for about 5 minutes so that the oil is hot but not smoking.
- Remove the oil from the oven and quickly fill each mould with approx. 1 Serving Spoon (60 ml) of Batter Mix.
- You want to fill the moulds to just about half and you should have an island of oil floating in the middle of the mix. If there is no oil floating on top then they will probably be misshaped.
- Put the tins back in the oven and turn the temperature up to 180 c. (Fan)
- Bake for approx. 20 minutes, so that the puddings are well risen and a golden brown colour.
Yorkshire puddings are traditionally served as part of a Roast Beef dinner.
You can freeze these once they are cooked.