I love Monty Python's "Three Yorkshiremen" as much as anybody.
Perhaps even more so.
Their tales grew taller and taller as they outdid each other recounting childhood hardship and it seems to be a very Yorkshire trait indeed.
That trait has lived on to this very day in the form of the difficulties encountered in getting the pasty little buggers to rise or 'perform' in the oven.
Apparently you have to be six generations British in order to make them, and born of Yorkshire flesh and blood to make them well. And sometimes they STILL don't work.
Here's the only Yorkshire pudding recipe that you;ll ever need
- A muffin tray for individual Yorkshire puddings is good, and I like to use a metal one
- An oven that can heat to 220 degrees C or 430 degrees F (and your muffin tray must fit in the oven)
- A bowl and a whisk
- A jug, or a ladle
- Dry tea towels or oven mitts
Yorkshire pudding recipe.
Here's a very 'democratic' one that everyone can remember.
Equal parts of milk, plain flour and whole egg (by volume)
Salt to taste
Plain cooking oil – a little in the bottom of each muffin mold. Just enough to cover the bottom of each
1 level cup plain flour (sifted with 1/2 tsp salt)
1 level cup plain milk
1 level cup of whole eggs (Yes, break the eggs into the cup until it's full)
- Turn on the oven and pre-heat to 220 degrees C
- Assemble all the ingredients & equipment and have them at hand ready to go
- Pour the flour with the salt mixed through into the mixing bowl. Make a well in the middle.
- Mix the milk and the egg together, then mix into he flour
- Beat lightly with the whisk until a smooth batter forms. Don't overmix. Pour this mix into a jug, half full, so it is easy to pour into the muffin molds when the time comes. But it's not time yet!
- Put a teaspoon of oil into each (regular size) muffin mold on the muffin tray. Enough to cover the bottom of each
- Put the muffin mold into the oven until it is really hot, and the oil has a slight haze coming off it. Now the oil is blazing hot and ready to go.
- Pull the muffin tray out quickly but carefully. Close the door to keep the oven really hot Speed is of the essence now.
- Pour the batter quickly and carefully into the smoking hot oil in each muffin mold until almost, but not quite full, then quickly get it back into the oven. Take care not to burn yourself or drip hot oil everywhere, so don't overfill them.
- Bake at 220 degrees C until puffed up and golden. Should be around 12 to 15 minutes.
Done. Don't take them out as soon as they puff. Allow them to get some colour, or else they will collapse and be a tad soggy
Mix the flour and salt
Whisk the milk and egg. Don't mix too much.
Pour into a jug and keep ready
Pour a little oil into each muffin mold hole and heat in the oven until starting to haze
Pour the batter into the muffin molds till almost full. Fast is the key to great success.
Get them back in the oven quickly.
After 5 to 8 minutes they will puff up like Ron Jeremy on a film shoot. They aren't ready yet. They need a lot more colour.
Here they are. Yorkshire puddings ready to eat with your Roast Beef and gravy while you listen to The Arctic Monkeys and complain about life. A truly authentic slice of Yorkshire. Enjoy.