Best Homemade Yorkshire Puddings
"I love Yorkshire pudding but I always used to buy them because I never even considered nor try and make them at home. I was obviously wrong not to try, wrong to not even consider. I eventually did give them a go one day just saying to myself …. what will be, will be. I was so surprised! They did came out amazing on my very first attempt, they were an utter success, and have never failed to be a success since. It is just a matter of doing things right and you cannot go wrong."
NotesRule no. 1: - Oil and the oven have to be hot, hot, hot!
Rule no. 2: - Try and don't open oven door while baking the pud.
Rule no 3: - Only use plain flour and no other variety such as self-raising.
If you respect these rules, success is guaranteed! ? You see, I told you, it wasn’t hard!
The pudding batter can be made a day before (keep in the fridge over night and take out 1-2 hours before making) but it can also be made 5 minute before baking those and it is as good. This needs to be shared as equally as possible into 6 portions. I would say it is going to be something like 60-70 ml each. I will measure next time I make these and let you know.
The standard flour can be replaced with gluten free flour. They also come out great.
The vegetable oil can be replaced with goose or duck fat, ghee or coconut oil for a little taste twist. Again, oil level in each muffin cavity should be around a finger high, not higher.
Having said all these, it’s time to get those puffing up. Oh, and fully enjoy these yummy beauties!
Serves22 puds
Preparation Time10 min
Cooking Time20 min
Ingredients
- 140 g white flour
- 200 ml milk
- 100-150 ml oil (for cooking)
- 4 eggs
- salt
- pepper
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Preheat the oven at 200C/400F.
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Pour some oil/goose fat into a nonstick/silicone 12 holes muffin tray and place in the preheated oven for about 10-12 minutes until the oil/fat is fairly hot. The batter should be sizzling when poured in. This is very important! If oil isn't hot enough the pud won't be right.
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In a bowl, sift the flour mixed with salt and a little pepper.
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Make a little well in the middle of the flour and put in the eggs. Using a whisking tool, whisk the eggs with the flour until it all becomes a lump-free, a thicker batter.
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Pour in the milk gradually while still whisking constantly until the batter becomes smoother.
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Pour the batter into a jug and set aside until ready to be poured in.
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Carefully remove the tray from the oven, place on a nice stable surface (super careful, it is very hot) and start pouring a little batter in each hole. Try and be pretty quick with this operation. When the batter is all finished, place carefully but quickly the tray back in the oven. Bake for 20-25 minutes until nicely ‘tanned’.