How to make perfect Yorkshire puddings
Author
Damien WildePosted On 1st August 2016
There’s nowt quite like living in Yorkshire. Being from Yorkshire. Or even eating like a Yorkshireman.
We’ve been around as a county for over 1000 years, but we’re not fans of gloating here, so we’ve only been celebrating since 1975.
York Maze celebrates this momentous occasion by hosting a Yorkshire pudding tossing competition every year, well we’ve decided to share our (not-so-secret) perfect pudding recipe…
We’re hardened folk round here, but the pud is delicate, intricate and of course are the finest food item known to man*.
*For reference, sausage rolls come a close a second to Yorkshire puddings.
If you’re serious about a Sunday roast, then you must be a master of the pud.
Because we’re kind and proper Yorkshire lads and lasses, we’ve got our tried and tested Yorkshire pudding recipe here for you to master – it’s so simple you will wonder why you bought Aunt Bessie’s pre-made version for so long.
Ingredients
- 140g plain flour (to make around 200ml or 7fl oz)
- 4 eggs
- 200ml milk
- sunflower oil or rapeseed oil for cooking
Method
- Heat your oven to 230ºC/fan 210ºC/gas mark 8.
- Drizzle a little of your oil into a 2 x 4-hole Yorkshire pudding tin or for smaller puds you can use a 12-hole non-stick muffin or cupcake tin. Stick your tin in the oven to heat through.
- Now it’s time to make the batter. Bang your 140g plain flour into a bowl and beat in your eggs until smooth.
- Gradually add 200ml milk whilst beating until the mixture is completely lump-free. Any lumps and your puds will be worthless – we don’t pull our punches when it comes to Yorkshire puddings.
- Season the mixture with a bit of salt and pepper before or after pouring the batter into a jug, makes no difference.
- Carefully pour this batter, nectar of the gods if you will, into the hot tin holes, don’t spill any batter!
- Now place the tin back into the oven and don’t touch it or the oven for around 20-25 minutes. We recommend 22 minutes precisely.
- You’ll know your puddings are done when they have puffed up and browned.
- Serve them immediately with gravy. Northern boys like gravy.
Some idiots might say you can freeze them, don’t listen to them. A frozen Yorkshire pudding is a disgrace and should only be used or condoned under trying circumstances – maybe if you’ve not got the fresh ingredients and the shops are shut, even then stock up!
“I’ve not got time” – this is not an excuse, you MAKE time! Otherwise no puddings.
“But I can’t make them” – again this is not an excuse, it’s easy, practice.
“I don’t like them” – get out!
There you go, we’ve passed our wisdom down to you mere mortals.
Enjoy the finest food to come from the British Isles.
Wow your friends and family with Yorkshire pudding at breakfast, at the park, in the cinema, as a birthday present, need a frisbee? Sorted.
The possibilities are endless.