Yorkshire puddings, a culinary delight often met with kitchen struggles, are surprisingly simple in their recipe. The technique, however, is what trips up home cooks, as even renowned chef Gordon Ramsay emphasizes the importance of hot oil and a basic batter. Candice Bannister, founder of Candy’s Cupcakes, has unveiled her secret for achieving sky-high Yorkshire puddings.
She shared with Express.co.uk: “Additional egg whites are the key to creating extra tall Yorkshire puddings.” But she warns, “You must ensure you maintain the same ratio of ingredients. If you increase the eggs, you need to increase the flour and milk accordingly.”
Bannister emphasizes, “Failing to do so will result in dense Yorkshire puddings.” While this does mean making more batter and potentially more puddings, they are easily frozen for later enjoyment.
Candice further highlights that while the basic ingredients lead to a simple flavor, the true magic of a perfect Yorkshire pudding lies in its texture. Ideal results are achieved when the puddings are light to the touch, boasting a crispy exterior and a soft, fluffy interior.
Yorkshire Pudding Recipe Ingredients:
* 100g plain flour
* 100ml milk
* Three large eggs
* Half a teaspoon of salt
* Vegetable oil
Method:
1. Preheat the oven to 220C.
2. Prepare a Yorkshire pudding tray – this is crucial for achieving impressive size.
3. Drizzle vegetable oil into each section of the tray and heat it in the oven. It’s essential to use vegetable oil instead of olive oil, as it reaches a much higher temperature.
4. In a mixing bowl, combine the flour, milk, and two eggs.
5. In a separate bowl, separate one egg, keeping only the egg white, and whisk it into the batter along with a pinch of salt.
6. Whisk the batter until smooth and lump-free.
7. When the vegetable oil is blisteringly hot, carefully remove the baking tin from the oven.
8. Quickly pour the mixture into each compartment of the baking tin, filling them up to halfway.
9. Return the tray to the oven and bake for approximately 20 to 25 minutes, or until the Yorkshire puddings have risen significantly and turned golden brown.
10. Candice cautions: “Do not open the oven door during the first 15 to 20 minutes as this can cause the Yorkshire puddings to collapse.”
11. Once baked, remove the Yorkshire puddings from the oven and serve immediately.
