Yorkshire Puddings Recipe

For Christmas I made my first ham roast, and since it was such a roaring success, I decided to try my hand at making a beef roast as well.

One thing I always associate with a beef roast, aside of course from the roast potatoes, is Yorkshire Puddings. If my mom wanted to go all-out for her beef roast, she would make Yorkshire Puddings. I remember as a kid always being very excited to pile a few of them onto my plate. As an adult, I can’t remember the last time I had Yorkshire Puddings so I wanted to give it a try myself.

Ingredients

  • 4 Free-range eggs
  • 200ml full cream milk
  • 200g Plain flour
  • Pinch of salt
  • Sunflower oil

Method

  • Preheat the oven to 190 degrees Celsius
  • In a big mixing bowl, whisk the eggs together
  • Add in the milk while whisking
  • Sift the flour into the bowl and whisk it together
  • Add a pinch of salt to the bowl and continue whisking until the mixture is ready (if you take a spoon through the mixture, if it coasts to the back of the spoon without any lumps you’ll know it’s ready)
  • Transfer the mixture from the bowl into a Pyrex glass jug to make the pouring easier
  • Add one centimeter of sunflower oil per mould in a muffin tray
  • Once the oven is pre-heated, pop the muffin tray into oven for 15 minutes to heat up the oil
  • NB throughout all of this prep, BE CAREFUL WITH THE HOT OIL
  • Pour the mixture into each mould in the muffin tray, using a spoon when you are done pouring in a mould to catch any mixture before it falls on the sides of the tray to ensure the mixture only lands up in the moulds and not the sides of the moulds
  • Once you are done pouring the mixture into the muffin tray, put the muffin tray back into the oven
  • Cook the Yorkshire Puddings for 20 minutes
  • Once they are done, they serve perfectly with a beef roast, with gravy poured into them

tips

  • Don’t cook anything else with the Yorkshire Puddings to ensure they cook properly
  • Only open the oven after 20 minutes of cooking the Yorkshire Puddings (otherwise they will fall flat instead of remain risen)

my observations

  • I’m no expert at baking in general, and have no experience until now making Yorkshire Puddings so I followed this recipe as well as what I could, but I found that the Yorkshires I made miles too oily for me, perhaps I went wrong somewhere. Looking at Jamie’s video, his Yorkshires didn’t look oily at all when he made them. Perhaps I didn’t get them into the muffin tin and into the oven as quick as I could.
  • Anyway, next time, after seeing this recipe variation on a few different recipes, I’ll put one teaspoon of oil into each mould and baste the sides of the mould with a basting brush

Reference

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