Yorkshire Puddings

Chris and the kids always demand Yorkshire puddings whenever I make a roast dinner no matter what type of meat it, is so I've made a lot of them. This is my guide on making perfect Yorkshire puddings every time! we're going to start by making the batter. which you'll need to prepare at least an hour before they go into the oven. Take 140 grams of plain all-purpose flour in my jug here make sure you use plain flour don't try using self-raising flour or baking powder it won't work you'll end up with flatter Yorkshire puddings. We need to make a well in the flour and then we'll add four eggs We're going to stir the flour into the eggs and bring it in the flour just a little bit at a time until it's just combined. And then we'll add 200ml of semi-skimmed milk and stir together with the whisk until you get your desired consistency. Don't be tempted to whisk it because you don't want to load a froth on top of your batter and also don't worry if you've got a few small lumps at this point. Now we'll place the batter in the fridge for at least an hour and up to overnight this stage is really important at this time allows the starch in the flour to swell which will result in lighter crispier Yorkshire Puddings this recipe makes 12 small Yorkshire puddings or six large Yorkshire puddings I wanted to show you how both of them turn out so I whipped up a second batch of batter and then we'll show you both let's start with the smaller ones, I've preheated the oven to 220 C or 425 F. Now going to add the fat to the tin, you can use lard or beef dripping or vegetable oil if you want a vegetarian version of Yorkshire puddings. I'm using half a teaspoon of fat for each of the holes. We'll place the tin in the oven for about 10 minutes until the oil is shimmering hot.

Larger your puddings

we'll need a teaspoon of fat for each of the holes and then again this will go

into the oven for 10 minutes until the oils shimmer hot after the fats have been in the oven for about 5 minutes we'll take the batter out of the fridge and we'll add a good pinch of salt and pepper and stir that together if you've left the batter in the fridge overnight you'll find it separated into layers don't worry about that just stir it and it'll be fine now that the fats are up to temperature work carefully but quickly evenly distribute the batter between the holes, the small Yorkshire puddings go in the oven for about 15 to18 minutes the large Yorkshire puddings take about 25 to 30 minutes it's super

important that you don't open the oven door while the Yorkshire puddings are

cooking otherwise they'll sink!

Yorkshire Puddings

Good idea for the large Yorkshire

it's a good idea for the large Yorkshire

puddings to turn them over for the last 5 minutes of cooking just to ensure you

get a crisp base it's really important that your ovens run at the

correct temperature. I have had Yorkshire pudding failures in

the past with my old oven if you're getting any inconsistent results and your

Yorkshire puddings aren’t rising or any other problems then use a temperature

probe that you can buy to check the temperature of your oven.

And they’re my perfect Yorkshire puddings you can see why crisps and the kids love them!