Yorkshire Puddings Recipe at MyDish

Yorkshire Puddings

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Method

  • There is no mystic to Yorkshires - you only need to remember certain rules.

  • RULE 1 Place about 1 teaspoon of oil in each pattie tin, no more or it will swamp the batter and so flatten it.You only need enough to stop sticking. This mixture should make 11 - 12 puddings. I make only 11 as leaving the twelfth free gives a place for a better grip of the tin! Put the tin in a warm place.

  • RULE 2 Measure 5 fluid ounces of milk EXACTLY into a mixing jug with graduations up the sides. Remember the phenomenon of parallax and lift the jug to eye level to be very accurate. Whisk in the egg and add the salt.

  • Weight out EXACTLY 2 oz plain flour. Add to milk/egg and RULE 3 whisk well for at least 2-3 mins. RULE 4 Set aside for at least an hour to allow the starch in the flour to break down. If you discover you have a deep head of froth - DISCARD the mixture. It will NOT work and the puddings will not rise. RULE 5 If ok whisk well again for 2-3 mins.

  • RULE 6 Place the tin in a very hot oven for 5-7 mins or until 'smoking' a bit. Pour in the batter. The edges should sizzle.

  • Cook for 20 mins at the highest heat and you should have crisp well-risen scrummy puddings.



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    Tips

    • Always use skimmed milk or failing that a mix of semi-skimmed and a little water. Only every use plain flour - the egg is the raising agent.

      This batter is the same one you can use for pancakes if thinned a bit with more milk and if thickened with a little more flour makes drop scones.

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    Ingredients

    • 2 oz Plain Flour (sieved)
    • 1 medium Egg
    • 5 fl oz Skimmed milk
    •  oil - any type
    • pinch of salt

    By Views 1620  Added Sat Jan 30 2010


    I am sure anyone interested in MyDish would not dream of buying those ready made cardboard things they call Yorkshire Puddings and can make them. But for anyone just starting out..

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