Yorkshire Pudding Masterclass

Ohh yes.  These took me years..and years and then a bit longer to crack.  I feel old just thinking about how long.

I wanted a light crisp shell of poofed pudding.  Recipes tried were either too spongy (too much flour) or didn't rise well (wrong cooking method).

Having 'cracked them' I now have guaranteed success and of course wonder what took so long?

Here's another proud pic.

Credit to chef James Martin's Yorkshire grandmother for the recipe.

Makes 8:

2 eggs

2 oz plain flour

150 ml milk (oat milk or cows milk)

Salt and pepper

2 tsp duck or beef fat or high temperature oil

Method:

Make the batter, I find it easiest to first whisk the eggs and milk then gradually whisk in the flour. Season it to your liking.

To cook:

Heat the oven to 230 Celsius, fan.

Put 1/4 tsp fat in 8 of your muffin tin indents.

Put the muffin tin in the oven for 10 minutes.

Remove the tin and quickly pour in the batter, roughly half filling for each yorkshire.

Back in the oven for 15 minutes (don't open the door). This is the rising (and picture taking) stage.

Reduce the heat to 190 C, open the door (to let out steam) close it and cook for a further 10 minutes. They should be coloured and crisp to your liking.

Remove and serve..

You may like them with my French Dip Sandwich (anything with brown gravy being fair game):

French Dip, nothing to do with France