Yorkshire puddings

Yorkshire puddings

By
From
Nathan Outlaw's Home Kitchen
Makes
8 individual puddings
Photographer
David Loftus

I’m not claiming this is the ultimate Yorkshire pud recipe but it works well. Make the batter ahead, ready to bake the Yorkies while your meat is resting. Don’t be tempted to open the oven door while your puddings are inside or they will collapse. When they look ready, give them another 5 minutes and they’ll emerge puffed up, perfectly browned and crisp.

Ingredients

Quantity Ingredient
270g plain flour
100ml whole milk
200ml water
4 large free-range eggs, beaten
3-5 tablespoons sunflower oil (or dripping, or fat from your roast)
sea salt
freshly ground black pepper

Method

  1. Put the flour into a bowl and make a well in the centre. Combine the milk and water in a jug and season well with salt and pepper. Whisk the eggs into the milk and water mix. Pour into the flour and whisk until you have a smooth batter. It needs to be the consistency of single cream; if it is too thick, add a little more milk. Taste to check the seasoning. Cover and leave to rest in the fridge for at least an hour for best results.
  2. Preheat your oven to 220°C. Put your Yorkshire pudding or muffin tray into the oven to heat up for 10 minutes. Add 1–2 tsp oil or dripping to each mould and put the tray back into the oven for another 10 minutes.
  3. Remove the batter from the fridge and give it a stir. Quickly but carefully pour the batter equally into the moulds, return the tray to the oven and close the door. Bake for about 30 minutes. If your oven has a glass door, keep an eye on the Yorkies and when they look bronze and ready, bake them for another 5 minutes.
  4. Serve at once to enjoy the Yorkies at their best, or let them cool and reheat before serving.
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