My old Yorkshire Pudding recipe began to fail me so I feel out with them for a long time, but in aid of Christmas I am back testing recipes. The first one is by Serious Eats (Amercians too!). Next up will be good old Yorkshireman James Martin.
Did one batch after resting the batter for an hour, the other overnight and overnight was much better. They worked well in lower, wider tins. The higher muffin tin versions we a bit too doughy. Would make again in the wide tins.
Ingredients
4 large eggs
150g plain flour
175g whole milk
1/2 tsp salt
25g water
Beef dripping (1 tsp per pud)
Method
Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed.
Transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.
Preheat oven to 230°C.
Divide dripping evenly between the tins.
Preheat in the oven until the fat is smoking hot, about 10 mins.
Divide the batter evenly between every tin between 1/2 and 3/4 of the way up.
Immediately return to oven.
Bake until the yorkshire puddings have riesen, are deep brown all over, crisp to the touch, and sound hollow when tapped, about 15 mins.
I freeze them so cool completely, transfer to a freezer bag, and freeze for up to 3 months. Reheat in the oven for about 5 mins from frozen.
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