How to Make The Best Yorkshire Pudding Ever ~ for pennies!
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This is just a quickie because I keep seeing all sorts of tricky recipes for Yorkshire pudding and yet the way I make them is a doddle – a quick, easy, amazingly cheap and delicious doddle so I thought I ought to get it out there. I have mentioned this recipe before but it deserves another airing so here it is.
Less than 30p the lot (see below)!
Before we start there are
Four important points when making Yorkshire pudding …
1. You MUST use plain flour and no raising agent or it won’t work! Strange but true.
2. Make the batter at least an hour before you need it
3. The oil in the pan must be seriously hot before you add the batter.
4. A draught will kill a Yorkshire pud so do not open the oven for at least 10 minutes.
Ultimate Yorkshire Pudding Batter
Makes 6 individual puds
1 heaped tbsp plain flour
a little salt
1 large-ish egg
a little milk
~ Beat together the flour, salt and the egg till smooth.
~ Whisk in enough milk to make a runny batter, almost as runny as single cream.
~ Set aside for an hour or more (overnight in the fridge is fine too).
~ When ready to cook preheat the oven to 400˚F/200˚C/180˚C Fan/Gas 6.
~ Put ½ a teaspoon of oil into each little muffin cup in a muffin pan for individual yorkies or a little more oil in one dish and put in the oven for a few minutes till hot.
~ The batter will have thickened whilst resting so whisk in a little more milk till the batter is runny again.
~ Pour the batter into the pan and immediately put into the oven.
~ Do NOT open the door for about 10 minutes and even then do so gently and with caution.
~ They are ready when seriously puffed up and deep golden.
~ Serve immediately to appreciate them at their wonderful best.
Two Good Yorkshire Pudding Tips …
1. I like to use little silicon muffin cases for individual puds as they don’t stick and they give the puddings a pretty frilly edge (but it does ruin them for other baking so set aside some especially for this).
2. It’s a good idea to put a baking tray in the oven when preheating and stand the puddings on it to ensure you have a crisp bottom.
Incredibly Good Value!
1 egg say 20p,
1 tablespoon of flour say 1½p,
60ml (approx.) milk say 5p,
a pinch of salt say 0p!
= 26½ p – ta da!
Gravy, incidentally!
Here’s a very easy real gravy recipe to go with your Yorkshires if you are doing a roast.
I can think of lots of good things to do with this batter and it is a great way to use up Leftovers – my favourite ingredients!
Toad in the Hole
See here for my Toad in the Hole Recipe.
Fruity Clafouti
Here is my Clafouti Recipe.
Add any bits and pieces you fancy to the puds – here I’ve tried Toasted Pecans with Maple Syrup, Granola with Honey and a melting chocky centre.
Leftover Yorkshire Puddings
These are unlikely, I know, but they make a great breakfast, probably because they are made from the same batter as pancake batter! Reheat for just a few minutes in a hot oven (NOT the microwave or they’ll go flabby) and serve with honey or syrup.
Please pass on this useful recipe!
Making the best Yorkshire puddings ever is quick, easy, very cheap, delicious and flexible.
Recipe and some good ideas here.
Suzy Bowler
Having been a somewhat itinerant chef for over 30 years I was amazed, on my return to the UK, at the blatant food waste that now seems to be rife in the country; amazed and irritated. So much so that I decided to start a blog about spontaneous cooking from leftovers to show people that there are great alternatives to throwing food away.
7 Comments
Martin @ The Why Chef
I went a bit mental when I found out there was a national Yorkshire pudding day! Love the things! I'm also rubbish at Yorkies – I've had some gigantic triumphs that grew to the size of a head, and some flaccid pathetic numbers which put shame on my family name! I'll be digging out this recipe on Sunday so I can be king of the kitchen again! Cheers!
Angela / Only Crumbs Remain
There's nothing better than a good Yorkshire Pudding, these look absolutely delicious! Though like Charlotte, I too have never had them for breakfast. Sounds something to try. #FoodYearLinkUp
Angela x
Charlotte Oates
These look great and I love all the ideas for different variations. I've never thought of having them for breakfast before, I'm going to have to cook extra next time I make them just to make sure I have leftovers 🙂
Judith Hannemann
I have such fond memories of this Suzy. In my home you never had roast beef without it!!! Thanks for posting @TWS
KC the Kitchen Chopper
You do know your way around a Yorkshire Pudding. Thanks for sharing at #theWeekendSocial. Please stop by again Thursday9:00 PM EST. Pinned! theKitchenChopper.com
Suzy Bowler
Hi Robyn,
I part cook the sausages in the oven and then pour in the batter. The hot baking tray to stand the dish on should help with your bottom!
If using leftover cooked sausages I heat them in the oven with the oil and then add the batter.
Your Nan's description is perfect!
Robyn
My method is completely hit & miss, but also seems to work. Whisk an egg, whisk in enough flour that you can barely move the whisk any more, then let down with a mix of milk/water to the same consistency you mention – my nan always use to describe it as "double cream with a splash of water in it".
Toad in the hole is my downfall though – I can never get the base to crisp. Do you put the batter in the hot fat first then dot the sausages on top?