When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted.
- 70g Plain Flour
- 2 Eggs
- 100ml Milk
- ½ teaspoon Salt
- pinch of Black Pepper Powder
- 1 tablespoon Sunflower Oil (pour into muffin tin in equal parts)
- Pre-heat the oven to the highest setting. This is to quickly heat the oil in the muffin tin.
- Pour a ½ tsp of sunflower oil to each hole in a 6-hole muffin tin and place in a hot oven for 15 minutes, at temperature 230°C.
- In a blender, add 2 eggs, 100ml milk, 70g plain flour, ½ tsp of salt and pinch of black pepper. Blend until smooth without lumps. Test batter with a spoon, it will run off without lumps.
- Remove the hot muffin tin from the oven. Reduce oven temperature to 190°C/370ºF. Carefully pour the batter using a jug, evenly distributing the batter between the 6 holes. Use a spoon to collect batter run off from touching sides, when moving to next mould, as the batter in between holes, will drag yorkshire pudding down and will stop pudding rising sufficiently. Hot oil will start cooking the batter on the outside. When placed into the oven, the heat of the batter will push the batter up the sides.
- Cook for 20-25 minutes until the Yorkshire puddings are puffed up and crispy brown.
- Remove from the oven and serve immediately
- The Yorkshire pudding batter can be used immediately or kept for several hours in the fridge until ready to cook
- To get your Yorkshire puddings even bigger I’d recommend using a ceramic muffin dish to cook them in.
- Once the yorkshire pudding starts baking do not open the oven, as you will ruin the mixture and they will not rise.
- If you’ve got yorkshire puddings left over (as if that would ever happen) then you can reheat them. Simply pop them into the oven at a 220ºC/200ºC fan for a few minutes to warm through. Don’t be tempted to reheat them in the microwave as they’ll go soggy and chewy, using the oven keeps them crisp and it’s quick too.