Yorkshire Pudding
Source of Recipe
My hubby's nan
Recipe Introduction
This is the classic yorkshire pudding that is served with the great British Sunday Roast. I love them. The same batter is used to make what is called Toad in a hole. Don't worry there is not toad in there!! :) The "toad" is good fried sausages. Will show you how in another recipe. This was how nan did it and her yorkie pudding is sooooo good! You can add fresh herbs like chopped mint or rosemary for roast lamb, thyme and tarragon for chicken or sage and chives for pork.You can serve the yorkshire puddings at the beginning of the meal, with the roast or as a dessert. It is very bizzare, no? :)
List of Ingredients
For 6 muffin sized yorkshire pudding:
3 quarter cup of plain flour (has to be plain, not self raising)- Nan used heaped tablespoon as measurement but I have use easier measurement here.
1 large eggs
a pinch of salt
enough milk to make a smooth batter the consistency of cream
double cream (optional)
oil (not olive oil)
Recipe
First sift the flour and salt into a mixing bowl. Then break in the egg into the middle of flour. With a spoon, slowly mix in the egg until combined.
Then pour in a little milk and stir well to a smooth thick paste. Keep adding the milk bit by bit till you achieve a smooth thick batter, then add enough milk to get a nice batter the consistency of single cream (thin cream). Add double cream for luxury puddings. You only need a trickle of double cream if using. Then using a whisk, whisk the batter to incorporate some air.
I find if I use a whisk at the beginning, lumps of thick batter will stick to the whisk and you will find lumps falling into the smooth batter. But use a whisk at the beginning if you like. :)
Let the batter rest in the fridge for 30 mins. You can even make the batter the night before or earlier in the day and keep in in the fridge till needed. Cook them close to serving time- 1st course, with roast dinner or as dessert.
Preheat the oven to the highest temperature- my oven goes to Gas Mark 9- very hot. Put the 6 muffin tin on top of a tray to catch any drippings. That way your oven stay cleaner. Put the muffin tin and tray into the oven to heat till hot on the 2nd top shelf. Then put about some oil in each muffin section. Put back in oven and let it heat till the oil is smoking hot. This takes about 10 minutes or less. It is important that the muffin tin and oil is really hot to ensure the yorkshire pudding rise to a spectacular height.
When the oil is smoking hot, pour in the cold batter into each section to about a quarter or so way up. The edges of batter will start to sizzling immediately, this is a good sign. Pop the tin and tray back to the oven and make sure the oven door is shut properly. Try not to open the door at the beginningof cooking time, best to open door when they are almost done to avoid them becoming flat. The yorkshire pudding should take about 15-25 minutes to cook in muffin tins. Peek at about 15-18 minutes to see if they are tall and lovely dark golden brown. Double the quantity of recipe if you want to make 12 puds.
Serve hot hot as a 1st course with meat gravy or together with Sunday Roast with all the trimmings.
If you are serving as a dessert, then do them after main meal and serve them with ice cream, berries/ fruit or cream and golden syrup.
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