My Mum’s Yorkshires
Posted by Vanessa
December 8, 2007
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Since I’ve been going on about them quite a bit, I thought I’d stick in my mum’s tried and tested recipe for Yorkshire puds here. For anyone on this side of the Atlantic who hasn’t encountered them before, they go with your Sunday dinner and are most akin to ‘biscuits’, and are used for soaking up delicious gravy. Trust me… yum.
Use: 1/2 pint of milk
1 cup or 4oz flour
1 egg
salt and pepper
if you’re making little individual ones, put one teaspoon of fat or oil into your container and bang it in the oven to get really hot. You’ll want to bake these at 180/400. Whisk the egg and milk together until really frothy – use your blender, if you have one. Then add in the flour and seasoning until you have a smooth mix. Pour equally into 12 yorkshire pud spaces, or into one large tray. You want to cook them for about 20 minutes, but don’t open your oven door before 15 minutes has passed or you risk making them sag in the middle (more than necessary for a good gravy dip). For a nice twist, add one spoonful of dijon or English mustard into the mixture – especially good if you’re having it with sausages, toad-in-the-hole style.
1 comment Categories: recipes, tutorial
December 9th, 2007 at 11:29 am
Ahh the intricacies of Yorkshire pudding making. My mum swears by self-raising flour. She also leaves the batter to rest in the fridge for an hour-or-so to allow the gluten molecules in the flour to break down and absorb the liquid, so they bind well when you cook them. She also bangs them in at 240 degrees… These things are as unique as one’s mother herself…