17 February 2013

Perfect Yorkshire Pud

It's Sunday which means that for many of you it's the day the diet is temporarily binned and we all settle down to enjoy a roast lunch.  Chicken is my meat of choice but whether you favour the bird, beef, lamb, pork or a nut roast, it's all the little components that come together to make the good old English roast dinner a serious competitor in the tasty stakes.  

And even though I've studied at Leith's Cookery School and tried my hand at all sorts of different dishes, there are few I enjoy making quite as much as a Sunday roast.  And for me, one of the vital parts is the Yorkshire Pudding.  

Many people seem to avoid making their own Yorkshire puds and instead opt for Aunt Bessie's.  I don't really see why as it doesn't take too much time or effort and in this post I'm going to show you how you can prepare your Yorkshire Pudding mix in less than 5 minutes...

110g plain flour
A good pinch of salt
2 eggs, lightly whisked 
Whole milk - about 200ml but I don't measure it out as it's the consistency you look for

Sift the flour and salt into a bowl.

Make a well in the middle of the flour with a spoon and add half the eggs in the middle.  Use a hand whisk to gradually incorporate as much of the flour as you can to make a very thick paste.  Add the remaining egg and keep whisking until all the flour is in and you have a smooth mix (a few little lumps are fine).  

Now, add some of the milk and whisk until incorporated.  Keep adding the milk in small amounts until the mixture is the consistency of single cream and smooth.  Done!

Cover the mix with clingfilm and leave to rest in the fridge until about 1/2 an hour before you want to stick it in the oven (it's beneficial to get it back to room temperature).  

To Cook

I only have my Yorkshire pudding in the oven for about 15 minutes as I like them soft and thick but you can leave it in for longer if you prefer them crispier.

Bump the oven temperature up to 220oC.  Put some duck fat or oil in an 8" round pan (or muffin tray if you prefer the individual puddings) and put in the oven until it's bubbling hot.  

Give your Yorkshire mix a quick stir to check the consistency - if it's thickened up in the fridge, add a bit more milk and mix until it's back to being like single cream.

Now, working quickly but carefully, open the oven door, pour the mix into the bubbling hot pan and then shut that oven door as quick as you can to stop the heat escaping.  Now just leave it for 15 minutes or until beautifully risen and golden.

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