Thursday 7 May 2009

Yorkshire Puddings

Gorgeous golden puffs, slightly crisp on the outside and soft and hollow on the inside... the single most important accompaniment to any roast meal in my opinion, perfect for soaking up gravy. Thank you James Martin for this great recipe!

Yorkshire Puddings
Makes 12 big puffy ones (always make at least 2 per person)

Sift 4 oz (100g) flour with a pinch of salt into a large bowl, adding a sprinkling of dried herbs if desired. Make a well in the middle and add:

4 eggs
300ml milk

Mix until well combined (I use an electric whisk to eliminate lumps) and refrigerate overnight.

To bake:
Preheat the oven to 220C (200 C fan assisted). Fill each cup in a 12-cup muffin pan* with a good amount of oil/drippings from your roast. Heat in the oven for 5-10 mins until very hot.

Remove the pan from the oven and ladle batter into each cup until half or 3/4 full. Bake on the middle rack for 20 mins, then lower the heat to 190C (170 C fan assisted) and bake for a further 10 mins. DO NOT OPEN THE OVEN MIDWAY otherwise your puddings will collapse!

Serve immediately with lots of gravy.

*This is not usually done but I have found that you can line the pan with paper muffin cases if desired to prevent sticking/make clean-up easier. The puds will still puff up to a grand size but for some reason need to be cooked longer to prevent collapsing, so bake them for an extra 15-20 minutes at the lower temperature. Peel off the paper cases before serving.

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