A tradition as english as watching Manchester United in the pub while having a pint with the lads. It is a muffin type of bread most often served with roast dinner. Specially during Christmas or any other family Sunday lunch. And since the season is fast approaching I thought I’d share it with you.

My first encounter with this so called puddings, was when I was in Belfast, Northern Ireland. Back then pre-made shit wasn’t even heard of. So every item on the menu we made from scratch.  You would think it’s hard and complicated but really it’s piece a’ piss. A few burns from fat splashing on your hands or from the hot muffin tray but it’s worth it. Trust me once you get to try making it yourself, you will never buy pre-made Yorkshire Puddings ever again.

The secret to making Yorkies, as they are commonly known, is to pour your cold batter  that you have rested for at least 4 hours, into slightly smoking hot fat (the best is roast drippings) and put it immediately back into a really hot oven. It is as simple as that. Some like using vegetable or cooking oil but this can make them greasy if not used in proportion.

For this we will need a medium size mixing bowl, a balloon whisk, a measuring jug, measuring cups and spoons.

Yorkshire Pudding

25ml (1/2 cup) canola oil 

300ml (1 1/4 cup) whole milk, warmed

115g (3/4 cup) plain flour

2g (1/2 teaspoons) salt

2 large eggs plus one white, lightly whisked

 

Step 1 – Combine the flour and salt in a bowl. Add the egg and use a balloon whisk to whisk until combined. Gradually add the milk in a thin steady stream and whisk until smooth. Keep in refrigerator for half an hour or longer. (the colder your batter the better)

Step 2 – Preheat oven to 200°C.

Step 3 – Pour 1 tablespoon of Lard/Drippings into six 80ml (1/3 cup) capacity muffin pans. Place in preheated oven for 5 minutes or until fat is hot.

Step 4 – Pour batter evenly among the hot muffin pans. Bake in oven for 18 minutes or until puffed and golden brown.

This can be made a day ahead and reheated in the oven before serving.

Happy Cooking and remember always cook with your HEART…

 

Stay tuned for more on this series.