Yorkshire Pudding

003 (28)

I’ve been searching for years for the perfect Yorkshire recipe…..never did find it, so here’s mine…

Makes 6

1 cup all-purpose Flour

1 teaspoon Salt

5 large eggs

approx. 1/2 cup milk.

Most of the recipes I’ve found stop about here…and most were the same ingredients.

The secret is in the ‘tricks’…

Blend together the flour and salt and add the eggs.

whisk together~you will have a sticky, almost too-thick, batter.  switch to a spoon if necessary and be sure to mix well.  Some small lumps are ok.  What you’re trying to do is moisten all the flour. (the proteins in the egg surround the flour molecules and prevent the dough from forming gluten- you could use rice flour for this with much success.)

Once the batter is blended, slowly stir in enough milk to make a ‘pancake-batter’ consistency. Here’s where you can choose whether you prefer light & crispy or thick and ‘pudding-like’. The thinner the batter the higher and crispier the Yorkies will be.

Refrigerate for a few hours to allow the dough to rest.

I always put a cookie sheet under my muffin tins before placing in a pre-heated 400 degree oven. Some recipes call for a hotter oven which works too, just be sure your oven temperature is accurate.

For the best Yorkies ever, I usually render a piece of beef fat and put about 1 Tablespoon of the melted fat into each muffin tin. Makes excellent gravy too…

You could use Shortening, or Vegetable Oil for this.  I have actually done it with sprays like ‘Pam’ and even Olive Oil (gets a little smoky) and it always works…Just enough fat to cover the bottom of each tin.

Put the muffins tins in the oven and heat until smoking.

Very carefully pour the batter into the pans, filling too the top (some fat will run out…)

Quickly put back into the oven for 15 minutes,(NO PEEKING!!)… then lower the temperature to 350.

Did I mention “No Peeking?!!”  This recipe is so simple that I really think the failures occur because the cook couldn’t control their excitement and just HAD to peek. (I’ve certainly done it!)

If you peek at them any earlier than 30 minutes you’ll be guaranteeing a failure…just sayin’…

They’ll take about 40-45 minutes to cook, but as I mentioned, after about 30 minutes it’s safe to check on them and test for doneness.  An Oven with a window would be ideal for this. Best to not peek at all and maintain a nice hot oven for the entire procedure.

BBC Food Website (19th March 2012)This recipe is easily scalable so just multiply by how many 1/2 dozens you need.

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