Recipe: Yorkshire Pudding (Giant and Beautiful)

Friday 25 April 2014

Recipe: Yorkshire Pudding (Giant and Beautiful)

Yorkshire pudding is very high ranking in the comfort food arsenal. We are talking big big guns! It's a corker, it goes well with gravy, sausages, roasts and with jam!!

Super versatile and hot and cold!!

Making a really good yorkie pud has always been a bit of a hit and miss affair for me so you can imagine my delight when I perfected this . . . .

ingredients (serves 4-6)

for the yorkshire pudding

4 large free range eggs

4 tbsp of flour

200ml milk

salt & pepper

100ml veg oil or duck fat

apparatus / equipment

baking dish 20cm x 25cm should be at least 4cm deep. (made of pyrex or heavy gauge metal)

method

Turn the oven on to 230C - quite often that's max!! Crank it all the way to the top!!!!

I work in centigrade but often I'm trying recipes written in fahrenheit so I've created a table I keep it as a bookmark on my phone for use in the kitchen. I thought it might be handy so I put it up!!!

Quick Ref - conversion form C to F and Gas mark

Put the fat into the baking dish and put it into the oven straight away!

Put the rest of the ingredients into a mixing jug and whisk until you have a smooth batter.

Wait until the oven has reached full temperature.

Pull out the shelf with the baking tray on it, taking care not to spill the fat, and pour the batter into the centre of the tray.

Shelf at an angle, mix all in one end!!
Could be worse!

As it spreads out, the dish, and oil, should be hot enough so the batter starts to bubble straight away.

Pour in enough batter so that it's at least 1/2cm thick at the bottom.

Slide the shelf back in and close the door.

DON'T open the door for at least 20min. 25-30mins really!

Or until it's bulging out of the top of the oven!

Serve immediately!!

thinking ahead

If you making a roast the perfect time to rest your meat is while the yorkshire pudding is on!

Plate up the roast and serve the yorkshire pudding as soon as it's out!!

what could go wrong?

Hmmm, a few things:

FAIL! Got stuck to the top of the oven!
Make sure you are at least on shelf from the top!

FAIL! Way too much batter, and tray not hot enough.
Make sure the batter starts to bubble when it hits the oil.

FAIL! Right amount of batter still not hot enough!
Make sure the sausages are heating up in the oven with the dish!

FAIL! Right amount of batter, not hot enough heat, and not enough thermal momentum in the tray . . .
place silicone on solid metal tray.

FAIL! result being a thick plank-cake! Sticky, not so bad if you like sticky!

variations

This a core ingredient for all sorts of things: Serving with a ribeye joint of beef, Mini Toads - Picnic Toad in the Hole, Yorkshire pudding sausage hats! (giant yorkies filled with Sunday dinner!! Hmmmm!)