Yorkshire Puddings


Yorkshire Puddings

Yet more roast action in the King household this weekend, something which becomes a bit of an inevitability when it is Sunday, Winter and well… England! I have been determined to get some video action going on here so I decided to bite the bullet and give it a go choosing Yorkshire Puddings as my subject. I had great fun knocking up this video, my little set up lead to the purchase of my first ‘Selfie Stick’, an acquisition which I found pretty embarrassing but secretly exciting. The filming went pretty well – only a slight panic when I dropped a huge chunk of egg shell in the batter but nothing a little fancy editing couldn’t solve (well kind of, check the video out and you will see what I mean).

Yorkshire Puddings are theoretically the side act, serving as a handy addition to help mop up leftover gravy however most would agree that the ‘Yorkshire’s’ are the best bit of a roast and in my house they tend to disappear the fastest! There are two markers of a good Yorkshire Pud,

1. It has to be crispy – no one likes a soggy Yorkshire.

2. They have to reach great heights – flat Yorkshire Puddings are undoubtedly a fail.

I will admit, I have served up my fair share of flat Yorkshire Puddings in my time – often to a silent table as everyone avoids discussing the elephant in the room! As Yorkshire Puds are always done last, it is a tricky one to put right but if you follow the golden rule of keeping the oven scorching hot at all times then I guarantee they will be bustin’ out of their little tray homes until they touch the oven shaped ceiling. So, go ahead and whip up a batch and let me know how it goes!

Dora 🙂

Yorkshire Puddings
Print Recipe
Bloomin' Great Big Yorkshire Pudding Recipe
Servings Prep Time
6-8 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
6-8 people 10 minutes
Cook Time
20-25 minutes
Yorkshire Puddings
Print Recipe
Bloomin' Great Big Yorkshire Pudding Recipe
Servings Prep Time
6-8 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
6-8 people 10 minutes
Cook Time
20-25 minutes
Ingredients
  • 140 g Plain flour
  • 4 Eggs
  • 200 ml Milk
  • 1 tbsp Oil
  • Pinch Salt & Pepper
Instructions
  1. Preheat your oven to 210°. Whisk the eggs and flour together until you have a smooth batter. Gradually stir in the milk, until you have a smooth batter, season with salt and pepper. Lightly grease a muffin tin, then transfer the tin to the hot oven until the oil begins to smoke slightly, remove from the oven closing the oven door to keep the heat in, then quickly pour the batter into the muffin tin, this should sizzle slightly. Place back in the hot oven and cook for 20-25 minutes, until the Yorkshire Puddings turn a nice golden brown colour no opening the oven door while cooking as they need a consistent temperature to keep rising.
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