The Yorkshire pudding is a staple of any Sunday roast. Their fluffy doughy goodness can make or break a Sunday roast. Meats and veg may be altered and changed, but a pud is consistent on the Yorkshire plate and really pushes the roast to its godlike status amongst Yorkshire folk. But a Yorkshire pudding recipe can be hard to crack if you’re a novice in the kitchen.
Aunt Bessie can stay in the freezer this weekend, because we’ve got just the recipe for you that’ll have the family at their knees and thanking the almighty lord for the beige beauties you’ve bestowed upon them. Crisp on the outside and light and fluffy on the inside every time, give them a go this weekend and let us know if you achieve Nirvana with every bite.
Only the best for our fellow Yorkshiremen, we’ve spoken to a Yorkshire-born chef, who when asked said, “You talking about Yorkshire’s liquid gold carrying morsels, a delicacy that is held in such regard, we only eat them on Sunday (God’s day off)”. He’s made sure that we offer you a Yorkshire pudding recipe that works every time – even if you’re new in the kitchen. It’s foolproof, works every time, and a super simple method that even your dog could get the hang of whilst you take care of the more important tasks – such as making sure the booze fridge is full of beer.
All you need is your favourite mug for making a brew to make sure you have equal quantities by volume of everything. So, one cup of flour, one cup of milk and one cup of eggs (roughly four eggs).
- Reheat the oven to 225°C/425°F/gas 9.
- Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
- Put the tin into the oven for 10 to 15 minutes so the oil gets really hot.
- Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
- Carefully remove the tray from the oven, then pour the batter evenly into the compartments.
- Put the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
Let us know how you get on and enjoy!
[Featured image: photoeverywhere – stock.adobe.com]