A recipe for perfect Yorkshire pudding
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time.
To make the batter you will need.
125g/8oz plain flour
300ml/¾ pint milk
Pinch of salt
Some vegetable oil.
Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid .
Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then add a little of the milk. Once you have a firm thick paste start to add the milk a little at a time. Working the milk in to the paste so then you end up with a smooth batter. If you end up with some lumps do not worry as you can put it threw a sieve to get rid of them.
Now let your batter rest for about 20 to 30 minutes. While it is resting turn you oven on and heat up. You want a fairly hot oven about 230°c or 446°F or gas mark 8. Take your Yorkshire pudding tins and pour a little oil in them to give a good covering of oil over the bottom of the tin. The place the tin in the oven and allow the oil to heat up. You need to have your oil very hot almost smoking hot as it sits in the oven.
Pour the batter into the oiled tin. Now as a clue to know if the oil is hot enough it should make a sizzling noise as the batter hits the oil. Then place the tins back in to the oven and allow to cook for about 20 minuets. The Yorkshire pudding should rise easily but do not take them out of the oven to soon or you will see them just sink as the batter will not have set. Once they have gone from a light golden brown to a rich dark brown they are normally ready to take out of the oven.
And that is how to make a Yorkshire pudding just remember to rest your batter , make sure the oil is hot and do not take out to early and you should have a hit every time.