Cooking The Perfect Crispy Yorkshire Pudding

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Classic Yorkshire Puddings should be quick and easy to make and when you take them from the oven should be crisp on the outside and soft in the middle.
They are, of course, associated with the traditional British Sunday Lunch although cold left over Yorkshire Pudding is delicious with a little jam or honey.
To start cooking, heat the oven to its maximum temperature that should be about 230C.
Measure four eggs into a measuring jug before transferring them to a mixing bowl.
Then measure the same quantity of milk (as the eggs) in the measuring jug.
Add to the eggs with a pinch of salt and whisk thoroughly.
Allow to stand for 5 to 10 minutes.
Now sieve the same quantity (as the eggs) of plain flour into the egg and milk mixture and again whisk thoroughly ensuring there are no lumps.
The batter should now look like a thick cream.
This should be allowed to stand for at least 30 minutes.
Next place ½ teaspoon of vegetable oil into each section of a 12 hole cake tin.
Now place in the oven until the oil is smoking.
Add 2 tablespoons of cold water to the batter mix and again whisk thoroughly.
You are now ready to pour the batter into the sections of the tin.
Fill each section about half the way up and return to the oven.
Cook for 20 minutes until the Yorkshire Puddings are a golden brown.
If you follow this recipe correctly, your Yorkshire Puddings should have risen out of the tin, be crisp on the outside and soft on the inside and a golden brown colour.
If they fail to rise, there could be several reasons.
Always use equal volumes of egg, milk and plain flour.
Too much flour and your puddings will turn out heavy and stodgy.
Too few eggs and there will not be enough air whisked in for the puddings to rise.
Always ensure that the batter is lump free and has been allowed to stand for at least 30 minutes.
The oven should be as hot as possible.
Your Yorkshire Puddings will rise successfully as a result of the cold batter going into the hot oven.
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