Yorkshire puddings, those crispy, golden-brown wonders, are a staple of any proper roast dinner. While they’re traditionally served with beef, their versatility makes them a welcome addition to any meat choice. The secret to their appeal lies in their delightful contrast – a crispy, caramelized exterior giving way to a soft, fluffy interior. But getting that perfect rise can be a culinary challenge, especially if you’re tempted to peek into the oven prematurely. Fear not, this recipe from BBC Good Food will guide you to Yorkshire pudding perfection.
The Secret to Puffy Perfection
This recipe produces eight large Yorkshire puddings, ideal for a family gathering, or 24 smaller ones for a more intimate affair. It’s ready in under 25 minutes, making it a quick and satisfying side dish. But the real magic lies in the method.
The key to achieving gloriously puffed-up Yorkshire puddings is all about heat and patience. Preheating your tins in a scorching hot oven ensures the fat inside sizzles, creating the perfect environment for the batter to rise. Resist the urge to open the oven door during cooking! This disrupts the heat flow, hindering the puddings’ ability to puff up.
Ingredients You’ll Need:
* 140g plain flour
* Four eggs
* 200ml milk
* Sunflower oil, for cooking
Method:
1.
Preheat:
Set your oven to 230C (or 210C Fan). Drizzle sunflower oil into your chosen tins – either two four-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins. Place the tins in the oven to heat.2.
Prepare the Batter:
In a bowl, combine the flour and eggs, beating until the mixture is smooth. Gradually whisk in the milk until the batter is completely lump-free. Season with salt and pepper. Pour the batter into a jug for easy pouring.3.
Bake:
Carefully remove the hot tins from the oven. Pour the batter evenly into the holes, ensuring each one is filled to about two-thirds full. Return the tins to the oven and leave undisturbed for 20 to 25 minutes. During this time, the puddings will puff up and brown beautifully.4.
Serve:
Remove the Yorkshire puddings from the oven and serve them immediately alongside your roast dinner. They’re best enjoyed hot and fresh, but can be cooled and frozen for up to one month for later enjoyment.
Tips for Success:
* Use good quality plain flour for the best results.
* Ensure the batter is smooth and free from lumps for a consistent texture.
* Do not overfill the tins, as the batter will expand during cooking.
* Avoid opening the oven door while the puddings are cooking, as this can cause them to collapse.
