Yorkshire puddings recipe
by James Ramsden | 
3 comments | 
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Yorkshire puddings are apparently the most popular regional food in the country which is amazing. The sad thing is people are just buying them from the freezer in the supermarket. They're so easy to make, they're so delicious, so cool, they go with everything!
At a glance
- Cuisine British
- Recipe Type Side
- Difficulty Easy
- Preparation time 15 mins
- Cooking time 20 mins
- Serves 4 people
Ingredients
- 1 Goose fat
- 75 g (2.6oz) Flour
- 1 Egg
- 75 ml (2.6fl oz) Milk
- 50 ml (1.8fl oz) Water
Step-by-step
- Add a small amount of goose fat into each section of our baking tray
- Heat the goose fat for 10-15 minutes in a fan over set at 220°C
- Add the egg to the flour and whisk
- Slowly add the milk & water t the mixture and continue to whisk until there are no lumps
- Pour the batter into the hot fat and cook for 15-20 minutes
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Comments
by Potatocrisp | on 03 December 2011
'you may have noticed the 'milk,eggs,flour ?
if you add the flour to a wet vessel it will be a job
scraping it out (see, me Chef him am/dram).
by Black Cloud | on 15 December 2011
Sorry James, but I have to agree with "Potatocrisp"
I'm astounded that you've put your name to what look more like pancakes than what should be a big puffed up crispy Yorkshire Pud. If we served those in our North Yorkshire Restaurant, we'd have been the laughing stock and lost all our trade!
Potatoecrisps recipe is very similar to ours, having equal quantities of all ingredients. No weighing out and messing. To make about 6 -8 puds, I use a mug, fill with each product, flour, semi skimmed milk and then eggs, season well. As James has, I would add the wet products gradually to the flour, making a paste at 1st, as this is the easiest way to avoid lumps!
The batter is best made the night before, as the starch in the flour needs chance to bind. You can just give it a good beating before use.
Then you can season with herbs spices, as you like. Onions in the bottom are also good.
The fat MUST be hot and smoking before you fill the bun tins near to the top.
The secret is to never open the oven door whilst cooking! They will sink immediately. Wait until they are browned all over and as far underneath as poss, or again, they'll sink!
puds made this way are fail safe and will be huge, with a real wow factor, not floppy pancakes! - Sorry James! But we're proud of our Yorkshire heritage and traditions! See "James Martin!"
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