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The Perfect Yorkshire Puddings!

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June 15, 2014 / English / By
Nicola

The roast dinner is a traditional meal in thousands of English homes. Families up and down the country tuck into juicy (or burnt - depending on the cooking skills!) chicken, lamb, beef or pork every Sunday, along with roast potatoes and all the trimmings. For many, the one thing that really makes a good roast dinner is the addition of Yorkshire puddings.

Originating in Yorkshire, Yorkshire puddings have now become a stable - some would say essential - part of a roast. Quite simply, they consist of doughy mixtures baked in an oven. Bake sausages in what is effectively a large Yorkshire pudding and you get a dish called 'toad in the hole', or in this case, serve Yorkshire puddings with gravy as a delicious accompaniment to roast meat. In fact, they're not puddings at all, as the name seems to suggest!

For something so popular, Yorkshire puddings are notoriously difficult to get right. Usually, they either turn out thick and leathery, which is no fun to chew, or they sink like the Titanic. However, there are a few places where most people who are making their own Yorkshire puddings at home go wrong. The perfect Yorkshire pudding should rise beautifully in the oven, so be incredibly light to eat. With just a few simple steps, this perfection is actually quite easy to achieve!

This recipe should make about 18 Yorkshire puddings - I usually make them quite small, so the quantities should be scaled up if you're planning to use a muffin or roasting tin.

Ingredients:

75 g plain flour

1 small egg

100-150 ml milk

Pinch of salt

Method:

The first step where most people go wrong is by using the batter immediately after making it. It can be made and used straight away, but for best results make it the night before and leave it to rest in the refrigerator overnight.

To start with, sift the flour and the salt into a bowl, then add the egg. Whisk in about 100 ml of the milk. This will create a thick batter - to check whether you have the right consistency, dip a spoon into the mixture. It should coat the back of the spoon and hold there. The consistency is another really important factor which most people forget about, so it's important to check it again after having left the batter to rest overnight. If it has thickened, add more of the milk until you have the correct consistency.

Heat the oven to 220ºC (450ºF or Gas Mark 8). Oil the tin generously - I use a muffin tin which is slightly smaller than a normal muffin tin, and fill each space about 1/3 full of oil. Place this oiled tin in the oven to heat the oil until it is smoking hot.

Once the oil is hot enough (making it extremely hot is another key step, as it's easy to not heat the oven properly), fill each oiled 'muffin' space with the batter until they are all almost full.

Place them back in the oven and bake for 25-30 minutes. They should rise quite a lot, and come out a lovely golden colour. Perfect for drizzling with gravy and enjoying with a delicious roast!

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