One of the things I enjoy doing sometimes at the weekend is to cook a big roast dinner, especially if I get a joint of beef, as then I’ll cook Yorkshire Puddings. I am born and bred in Yorkshire so you feel that making good Yorkshire Puddings should be in your blood. I’ve always been able to make them rise, but I used to spend a big chunk of time making the batter and making sure the oven was hot enough and generally thinking they’ll be a disaster.
A few years ago, Dave took on the challenge of trying to make good Yorkshire Puddings .. but he was brought up in Hartlepool in the North East, not Yorkshire so was bound to struggle. He must have tried about 5 or 6 times, using different recipes like Delia and Jamie Oliver to try to find the secret. It was only after one night in our local pub that we found the REAL secret, and it came from the polish chef!
So what’s the secret to good Yorkshire Puddings?
Simple … use very little effort.
You’ll need a large bowl, an electric whisk, 3 equal sized small bowls such as ramekins or cups will do, plain flour, eggs, milk and water.
(Did you notice that I didn’t say 100g flour, 2 eggs, 75ml milk … that’s because we don’t have a recipe as such)
So into the 1st ramekin crack some eggs, for a tray of 12 small yorkshire puddings I’d use 2 large eggs, but if I was making more just use another egg. Then in the second ramekin put in the flour up to the same level as the eggs have come to. In the 3rd ramekin add a little water and then add milk up to the same level as the eggs and flour. Empty all 3 ramekins into the large bowl in no particular order, just chuck them in. Then get the electric whisk and whizz them up for a few minutes.
Whenever I used to make YP’s before knowing the secret I used to think I needed to make the batter a few hours before I was going to cook it so that it could “rest”. But now I just make the batter when I need it. The only thing you need to do is have the oven hot (which it will be if you have been cooking the joint), then add a tray or tin with some oil in the bottom to heat up. Once the oil is hot pour in the batter. I used to think that you needed to get the batter in really quickly before the oil had chance to cool but you don’t, take your time so you don’t spill it everywhere. Then cook for about half and hours and they’re done.
A few weeks ago I told my Dad about how to make them, he doesn’t really cook, but even he managed to make amazing yorkshire puddings and that was his first attempt …so give them a try!