This is definately a recipe for my daughters! I was born in England and grew up with the traditional Sunday lunch of roast chicken, lamb and beef. The side dishes was always the most delicious part of the meal for me and Yorkshire puddings was a special treat served with the roast beef.
However, I have discovered that nowadays these crisp, savory puds are not such a special treat anymore. They have started selling them in the UK ready baked in the freezer! To be honest, my mother buys them and they are very good, and my sister serves them with all her roast dinners, even chicken. Don't forget that this recipe is great for making the classic Toad in the Hole, which is a sausage baked into the batter.
I'd like to point out for all you Americans out there, this recipe is not the same as Popovers! Real Yorkshire puddings bake up with a hole in the middle for a purpose - to hold all that gorgeous gravy.
So here's the Ultimate recipe for Yorkshire puddings, the ingredients are staple pantry items and can be baked in muffins pans for individual servings. I personally don't like the version which is cooked in a large baking pan, the batter doesn't puff up as light and crispy as the smaller ones.
Real Yorkshire Puddings
Ingredients:
2 large eggs
1 1/2 cups milk
1 cup all purpose flour
1 teaspoon salt
1/2 cup canola or vegetable oil
Non-stick vegetable spray
Directions:
- In a large bowl, whisk together the eggs and milk until foamy.
- Use a sieve to add the flour and salt into the egg/milk mixture.
- Whisk the mixture until thoroughly combined with as few lumps as possible.
- To ensure a lump free mixture, pass the batter through the sieve into a measuring jug.
- Leave the batter to rest for at least half an hour or overnight in the fridge. (Remember to bring the batter back to room temperature before baking).
- Preheat the oven to 425 degrees Fahrenheit and prepare muffin pans for baking.
- Spray each hole with non-stick spray and then measure 1/2 teaspoon oil into each hole.
- Place the muffin pan into the preheated oven for about 5 minutes or until the oil is smoking hot.
- Carefully remove the pan from the oven onto a heat proof pad or wire rack. Quickly as you can, pour the batter into each hole, filling approx. one third full. Then move back to the oven and bake for 30 to 35 minutes or until the puddings are browned and crisp.
- Repeat with any remaining batter, just make sure that the oil in the pan is smoking hot.
- Serve straight from the oven if possible and enjoy!
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