- 70g Plain Flour
- 2 Eggs
- 100ML Milk
- Sunflower/Vegetable Oil
Preparation Time – 5 mins
Cooking Time – 15 mins
I have very mixed feelings about Sunday’s. On one hand they are the perfect day of relaxing in comfy clothes watching T.V. reading and eating whatever I want, on the other hand they mean work tomorrow. The one thing I do love about Sunday’s though is a traditional English Sunday roast, and Sunday dinner is just not complete without Yorkshire pudding.
Let me just say that I have only been making my own Yorkshire puddings for about a year, I mean I knew a few people who told me they had tried to make their own and those stories were quickly followed by how wrong they had gone, either they hadn’t risen or they were burnt on top and raw at the bottom (in this case I am absolutely talking about my boyfriend who used self raising flour once and the Yorkshire pudding rose so much it was touching the roof of the oven and burning so he took it out and it was still raw at the bottom……..complete fail but so funny) so I just thought probably best to just buy them frozen and put them in the oven for 4 minutes I can’t go wrong with that. But like most things once I made them from scratch I realised that frozen and prepackaged just is not the same.
I first decided to try making my own Yorkshire puddings when I had almost finished making Sunday dinner and realised I didn’t have any in the freezer and I just cannot have Sunday dinner without them (I know they aren’t the main part of a roast but I just feel disappointed with my dinner if they aren’t there), so it was finally time to put my big girl pants (or rather apron) on and attempt to make them myself from scratch.
So my first step to tackling this challenge was of course call my mum and ask her what exactly goes into a Yorkshire pudding and I was pretty surprised at how little goes into them, this actually made me feel a little bit more confident about trying them, I mean how difficult can it be to make something that only has 3 ingredients? So I set about making my Yorkies and was so happy with the end result, they turned out great and actually have turned out well and risen every time I have made them, well except for the one time I got distracted and forgot about them in the oven and they burned, but that was my fault and to be fair they had still risen so technically not a complete failure you know if you don’t mind charcoal for dinner.
If I’m honest I think the only reason I have been successful with my Yorkshire’s rising every time is because I remember somebody telling me years ago that the key to making sure they rise is to make sure your oil is hot before adding your mixture.
Preheat your oven to 210°C and in a muffin tin add a drizzle of oil to each section (just enough to just about cover the bottom of the section) and place the tin in the oven to heat the oil.
In a mixing bowl add 70g (this is around 100ML) of plain flour and 2 eggs.
Mix these until they become like a thick batter.
Gradually add 100ML of milk and mix until the lumps are gone and the mixture is smooth. You can also add salt and pepper or herbs to taste if you like.
Pour your mixture into a jug. Carefully take your muffin tin out of the oven and pour the batter into the muffin sections (you only need to put roughly enough batter to cover the bottom of the section)
Place the tin back in the oven for around 12-15mins or until your Yorkshire’s are cooked at the bottom. When they are done remove them from the tin and serve immediately or place on a plate or wire rack until serving so they are not sitting in any remaining oil in the muffin tin. Yorkshire pudding is also great cold with jam spread in it but if you ask people you will probably get a marmite opinion, people who have done it love it and people who haven’t will tell you that it’s disgusting and you should only have them on your dinner when in all honesty it’s pretty much just the same as a pancake mix.
You can also use the same amount of mixture to make a giant Yorkshire pudding and serve your dinner inside. All you need to do is heat around 2 TBSP of oil on a 9 inch cake pan instead of a muffin tin and pour the whole mixture in and cook for around 25mins.