During my recent charity walk, my walking buddy, Fran, asked me whether I have a recipe for Yorkshire Puddings. She is French after all and they don’t know about these things, do they? Well, the answer is that I do.
There’s a few of things to remember.
Make the mix and store it overnight in the fridge and make sure that the oil is sizzling before adding the batter mixture to your muffin tin.
Once cooking do not open the oven door.
The rest is simple…
Makes 12 puddings
4 large free range eggs
350ml full fat milk
Big pinch sea salt
300ml plain flour (sifted)
4 tablespoons oil (sunflower, beef dripping, duck or goose fat)
Plenty of white pepper
Combine and whisk eggs, milk, flour, pepper and salt then place in the fridge for at least 30 minutes.
Preheat oven to 220°C.
Pour oil into each section of a 12 hole muffin tin and place on the top shelf of the oven until very hot, almost smoking.
Pour the batter mixture into each section about two thirds full, it should sizzle, then return to the oven.
Bake for 15 or 20 minutes until the puddings have risen and are golden. Turn the heat down and continue to cook for another 5 or 10 minutes if you want them a bit crunchy.
For something different and a little extra add a dollop of wholegrain mustard to the batter mix.
The origin of Yorkshire Pudding started off centuries ago in England, then known as Dripping Pudding, which was a rather flat affair. It wasn’t until much later in the 1700’s that the Dripping Pudding was replaced by a fluffier version now known as Yorkshire Pudding.
And Fran may find this quite amusing… Yorkshire Pudding doesn’t originate in Yorkshire nor indeed England as a book published in 2008 called Spicing Up Britain claims that it comes from Normandy in France.