Crispy English Yorkshire Puddings
[British Kitchen] Yorkshire Puddings: The Perfect Companion to Sunday Roast
Introducing Yorkshire Puddings, an essential part of the beloved British Sunday Roast! Unlike sweet, soft desserts, these puddings boast a delightful texture: wonderfully crisp on the outside and tender on the inside, akin to a perfect batter coating. Today, we’ll follow a recipe inspired by renowned chef Jamie Oliver to guide you through making these impressive puddings right in your own kitchen!
Basic Ingredients
- 100g All-purpose flour
- 2 Room-temperature eggs
- 100ml Milk
- 100ml Water
- Sunflower oil or grapeseed oil (for baking)
Cooking Instructions
Step 1
In a bowl, whisk together the 2 room-temperature eggs, 100ml of milk, and 100ml of water until smoothly combined. You don’t need to whisk excessively.
Step 2
In a separate bowl, sift 100g of all-purpose flour. Sifting helps create a lighter texture, but skipping this step won’t drastically alter the outcome. Add a pinch of salt to enhance the flavor.
Step 3
Add the sifted flour and salt to the wet ingredients (egg, milk, water mixture). Whisk or stir with a spatula until well combined and free of lumps. Aim for a batter consistency slightly thinner than pancake batter. Be careful not to overmix.
Step 4
Cover the batter with plastic wrap or a lid and refrigerate for at least 1 hour. For even better results, let it rest overnight. I personally chilled mine for a full day before using.
Step 5
Pour about 1/4 of your chosen oil (sunflower or grapeseed) into each cup of your muffin tin or Yorkshire pudding mold. Place the filled tin into a preheated oven at 200°C (400°F) and let the oil heat up for about 10-15 minutes until it’s very hot. This step is crucial for achieving a crispy pudding.
Step 6
Once the oil is thoroughly heated, give the chilled batter a quick stir, then carefully pour it into the hot oil in each mold, filling them about 1/2 to 2/3 full. Quickly return the tin to the preheated 200°C (400°F) oven and bake for 25-30 minutes, or until the puddings are well-risen and golden brown. Try not to open the oven door during baking to ensure they puff up properly.
