Yorkshire Puddings. If you want to start an argument on a Sunday, these fluffy little morsels are a sure-fire way to do it. Everyone has “The Best Recipe”, and its convinced that only theirs are proper correct Yorkies (but they will still eat the ones made by other people!). Synonymous with the Sunday Roast, there are many ways to have them. Our recipe is a little different as we flavour up our batter to compliment the meat and gravy, giving a twist on this centuries old favourite.
Hannah Glasse could well be credited with the launch of the Yorkshire Pudding in her 1747 book “The Art of Cookery, Made Plain and Simple”. A popular food writer at the time, she advised to make the pudding by placing the tin of batter on the fire under your joint, so that the fat could begin dripping from the meat to flavour it. This was the first reference to a Yorkshire Pudding, rather than a Batter or Dripping Pudding. Ms. Glasse fared better that Mrs Beeton with the Yorkie however, as Beeton’s recipe of 1866 managed to contain two errors. Firstly, she forgot to mention to get the fat as hot as possible, and secondly, she advised a cooking time of around an hour. It didn’t go well for poor Mrs Beeton with this one and we are going to go closer to the Glasse method for obvious reasons!
We obviously think we have the best Yorkshire Pudding recipe in the World. Everybody thinks that. But, if we got invited one Sunday, we would gladly sample several of yours.
Ingredients – Makes 10 – 12 in a muffin tin or 6 in a Yorkie tin.
4 x large eggs
140g plain flour
200ml whole or semi skimmed milk
2 tsp English mustard powder
2 tsp dried mixed herbs
Vegetable oil for cooking
You can add ½ a tsp of cracked mustard seeds and get a really flavourful batter.
1. Place the flour in a bowl, add a pinch of salt, a couple of grinds of pepper, then the mustard powder and herbs.
2. Then add the two eggs and whisk together until thick and the colour gets a little paler.
3. Continue whisking at a slower speed and add the milk gradually so you get a smooth lump- free batter. Transfer to a jug and rest in the fridge for minimum 30 mins.
4. Prep your yorkie tin in advance, simply put 1 tsp of vegetable oil into each hole and set to one side. Now you are done until later and can get on with other things.
5. When you are about 25 mins away from serving, preheat the oven to 210 – 225 degrees. You can do this once your joint is out and resting under foil. Either way whack the temperature right up and get the pan with the oil in there.
6. While the oil is heating give the batter a final whisk with a fork for about a minute.
7. Once the oil is red hot and smoking, remove the pan and test the temp. put a tiny drop of batter in one, if it sizzles then you are good to go.
8. Fill each hole up with the batter to about a third full, and immediately get the tin back into the top of the oven.
9. Close the door and leave for 20 – 25 minutes. DO NOT OPEN THE DOOR before 12 mins! If your oven has the glass door you can watch them rise, which is always fun.
10. Serve and enjoy.