Celebrating British Food & Cooking
Yorkshire puddings are a necessary part of any British Sunday roast dinner.
They are made from a simple batter of flour, eggs and milk or water then baked in a hot pre-heated metal tin. Traditionally, the tins are part-filled before heating with a knob of beef dripping but for our vegetarian friends, I find rapeseed oil works well.
Don’t use olive oil as it has a low smoke point and burns in the oven.
Yorkshire puddings first appeared in British cooking in the 1730s when wheat flour first became available. Meat being expensive, pudding usually served with onion gravy, would provide a filling first course. The theory is that your guests won’t eat so much of the meat.
A very versatile dish, Yorkshires can be a starter, side or even a main dish like Toad in the Hole. Giant ones can contain the entire meal!
- vegetable oil
- 2 large free-range eggs
- 100 g plain flour
- 100 ml milk
- Preheat the oven to 225°C/425°F/gas 9.
- Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
- Pop into the oven for 10 to 15 minutes so the oil gets really hot.
- Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
- Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
- Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.