So there I was last weekend busily making St Clements Cakes, cooking a roast dinner and tweeting (multi-tasking at it's best!) when it became apparent that some people feel they can't make Yorkshire pudding. I was quite surprised as I think it's really simple to make and homemade Yorkshire pudding is delicious.
Here's my my tips for Yorkshire pudding, which I have to say, never go wrong. Okay, so I might get the occasional one sticking to the bottom of the pan but it's no big disaster. The thing you need to remember is you want a hot hot pan with hot oil in a hot hot oven! (The key word here is HOT!) I mean smoking hot. If the oil is not hot enough it will cool down slightly by the time you've put all the batter in so you want it as hot as you can get it. It's also worth remember that batter improves over time, so if you can, make it a little in advance and finally don't open the oven door! Once the tins of batter is in the oven, leave it be.
I have used different recipes in the past but thought i'd share here the recipe I use the most. If you stick to it, this recipe makes about 10 individual puds - although sometimes I fiddle with it so that batter goes a bit further.
I have used different recipes in the past but thought i'd share here the recipe I use the most. If you stick to it, this recipe makes about 10 individual puds - although sometimes I fiddle with it so that batter goes a bit further.
Mrs M's Yorkshire Pudding
Ingredients
50g plain flour
150ml milk
salt, cayenne pepper, dried thyme
1 egg
sunflower oil
Method
Heat the oven to about 230c/gas mark 8. Put a teaspoon of oil in the bottom of each hole of a 12-hole muffin tin and pop into the oven to get smoking hot.
Put the flour in a large bowl and add the milk gradually, stirring to make a paste.
Season with a pinch of salt and a good sprinkle of the cayenne pepper and dried thyme.
Beat the egg in a cup and add to bowl of flour. Stir well to make a creamy mixture.
Remove the tin from the oven and pour the batter evenly into the holes. Pop the tin back into the oven and leave for around 20-25 minutes (until the puddings are puffy and brown).
Serve them whilst they are nice and hot. Leftovers can be cooled and frozen.
There you go! Couldn't be simpler!
If the mixture ever comes out a bit lumpy I just get a good old hand whisk and give it a battering (no pun intended) with that.
love & kisses
Mrs M x
PS I don't often freeze my leftovers because erm, there aren't always any. I love to eat Yorkshire pudding cold a few hours later!
You and I seem to be leading a parallel food life. I had just pressed the "publish" button on my latest blog post "Putting my Yorkshire Pudding demons to rest", when I noticed this blog post in my Blogroll. LOL We're going to have to compare notes as to what we're posting about, soon! :)
ReplyDeleteHaha! I tell you what JUST STOP COPYING ME. Sheesh, some people.
ReplyDeleteOff to read yours now!
Eeuugh! You have made me feel suitably guilty now for buying Aunt Bessies. I've always known, of course, that they have been a huge rip off and that I could actually stop being such a lazy cow and make my own....but it is the sticking bit that is so scary. All that anticipation and then they bloody well STICK, which in turn is enough to reduce me to tears. But I will try again and, more than that, I am going to try Toad on the Hole because Marks and flippin' Spencers do not use sausages that are remotely yummy enough. Gauntlet well and truly seized.
ReplyDeleteHa, c'mon Maxine, you can do it! You just need to make sure you have a decent amount of hot oil in the pan.
ReplyDeleteI've got a toad-in-the-hole recipe here http://athomewithmrsm.blogspot.com/2010/04/toad-in-hole.html
Cor....I could murder that Toad in the Hole right now! Thanks for posting that link, Mrs M. I'll give it my best shot. x
ReplyDeleteI *love* Yorkshire puddings - I'll try the cayenne & thyme in the mix next time :-)
ReplyDelete