One of those recipes that you just ‘do’.
Unless you don’t and then you need a recipe.
Here it is:
Foolproof Yorkshire Puddings
Makes about 8-10 individual Yorkies.
Preheat oven to 220 deg. C (fan oven)
1 cup of eggs (usually 4 or so)
1 cup of milk
1 cup of plain flour.
Pinch of salt.
Whisk the eggs, milk and salt together. Slowly add the flour, continuing to whisk.
Leave the batter to rest for 30 minutes or so, just to let the ingredients relax and get to know each other 😉
Pour a few teaspoons or so of oil in the bottom of each muffin tin, so that the bottom of each tin is covered, place in the oven for 5-10 minutes until the oil is smoking hot.
*smoking hot it must be! Otherwise you won’t get an impressive rise!*
Fill each tin half full (you will find this easier to do if you use a jug filled with the batter)
Cook for 15-20 minutes, until beautifully risen and dark golden brown.
*Do Not open the oven door or they will deflate. Not the look we are after!*
Enjoy with your roast dinner. Or fill with ice cream and golden syrup a’la Nigella 😉
(note: this photo was taken when I made the Yorkshire Puds in a tray (Nigella’s recipe though) as opposed to individual ones, I’m just using it as an example of the ice-cream and golden syrup trick)
N.B; I just made these again and didn’t let the batter rest. No discernible difference. The choice is yours my friends.
Ps the top photograph, while they are made from this recipe, are older photographs which I have saved in my favourites. The photographs I took last night just didn’t cut it. No good light in the Winter after 4 I’m afraid.