Yorkshire puddings
Tall, crisp batter puddings with soft, hollow centres, baked in smoking hot fat to serve with roast beef and plenty of gravy.
Method
- 1
Put the flour and salt in a large jug and make a well in the middle.
- 2
Crack the eggs into the well and whisk, gradually drawing in the flour, to make a smooth, thick paste.
- 3
Whisk in the milk a little at a time until the batter is smooth and about as thick as single cream.
- 4
Leave the batter to rest at room temperature.
- 5
Heat the oven to 230°C.
- 6
Put 1 teaspoon of oil into each hole of the muffin tin and heat in the oven until the fat is very hot and just smoking.
- 7
Whisk the batter once more. Working quickly, pour it into the hot tin, filling each hole about halfway. It should sizzle.
- 8
Bake without opening the oven door until well risen, crisp and deep golden.
- 9
Serve straight away, while they are at their crispest.
Notes
- A handy rule: equal volumes of eggs, flour and milk, measured one after another in the same jug.
- Keep the oven door shut while they bake. A blast of cool air can make them sink.
- They freeze well once cooled. Reheat from frozen at 200°C for 5 minutes.
Equipment
12-hole deep muffin tin, Large jug, Whisk