The centrepiece of any Sunday Roast. All hail the Yorkshire Pud. A lot of people think Yorkshire Pudding is difficult get right. It’s not – it’s just about a few simple steps which need to be done right. Firstly, prepare it early – even before you’ve peeled a spud. This allows the mixture to rest which will really help it rise when you cook it. Secondly whisk it thoroughly to get all the lumps out. Finally DON’T open the oven once it’s gone in until it’s finished.
This recipe is so easy and if you follow it you will have a delicious and stylish Yorkshire Pud every time, which will be received with rapturous applause on your Sunday dinner table as you present it to your hungry guests.
Ingredients:
2 free range eggs
75g plain flour
190ml milk
pinch of salt
Method:
Heat the oven to maximum temperature – so about 250°c / 480°f/Gas Mark 9
Mix all the ingredients into a blender or a large bowl. Blend or whisk until you get a lovely creamy yellow mix. Whisk it good. Leave to rest at least 30 mins.
The key here is to get the oven hot – really hot – as hot as you can get it. Then get a 9″ square and 3″ deep baking tin and put in 3 tablespoons of beef dripping, goose fat or vegetable oil. Put in the oven for 10 mins to get it nice and hot.
While the fat is heating up give the rested mix another final whisk.
Now pour the Yorkshire Pud mixture into the hot baking tin and cook at max temperature for 15 mins, this is important because it gets the pudding to rise. Then turn it down to 180°c / 350°c or Gas Mark 4 for a further 15 mins allowing it to cook through to finish.
Take out and slice up according to number of guests. Chef gets an extra slice.
Dode's Diner 