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If you’ve ever sat down to a traditional British dinner, you’re likely to have spotted a dish piled high with the fluffy, pillows of deep-fried goodness that are Yorkshire Puddings. Also known as ‘popovers’ they’re simple in the recipe and rustic in appearance. They’re an integral part of the Christmas table, Sunday roast and possibly every other meal too – once you realise how easy they are to make.
The recipe dates back to the 1700s when it was cooked in the fat drippings of meat roasted on a spit which gave them a rich umami flavour. The base is similar to a simple pancake batter, but the art of achieving a perfectly puffed pudding can be more tricky than it looks. Even the most seasoned chefs sometimes break into a sweat at the prospect of achieving the perfectly risen puddings. Luckily, by following a few easy rules, you should be able to master the art in no time.
1. Measure right
Try to ensure your quantities of eggs, milk and flour are always even for a perfect rise. Excess flour makes them dense, too little egg means they won’t rise and too much milk makes them loose and cakey.
2. Room temperature batter
Make sure the ingredients are all at room temperature to ensure complete amalgamation.
3. Mix out lumps
With a hand mixer or whisk, ensure that all the lumps of flours are removed and the batter is smooth. You can do this as many times as necessary before putting them in the oven. If the lumps are stubborn, push the batter through a fine sieve.
4. Rest batter
Letting the batter sit allows the starch molecules to swell and the gluten to relax for larger, airier puddings. One hour is the minimum, but overnight is ideal.
5. Don’t overfill
Though it’s tempting to fill your tins to the brim for bigger puddings, resist the urge because the puddings will begin to rise but then soon collapse under their own weight.
6. Use the right fat
To get the perfect rise, the fat needs to be piping hot when the Yorkies go in. This means you need fat or oil with a high smoke point. Lard, beef drippings, or vegetable oil are ideal for this, avoid olive or butter which will burn easily.
7. Don’t open the oven
Though it’s tempting to sneak a peek, try not to open the oven for any reason. This will lower the temperature and might cause your puddings to deflate.
Ingredients:
● 150 g plain flour
● Pinch of salt
● 4 eggs, beaten
● 200 ml milk
● 60 ml vegetable oil/lard
Method:
1. Pre-heat oven to 240ºC
2. Sift the flour and salt into a bowl and make a well in the centre. Pour your beaten eggs into the well and beat until smooth.
3. Once the flour has become incorporated and the mixture has thickened, add a little milk to loosen it. Keep stirring until all the flour has been incorporated
4. Beat vigorously to ensure the thick mixture is smooth and then continue adding the remaining milk.
5. Chill the batter in the fridge for at least an hour to ensure the batter is well-rested.
6. Meanwhile, spoon a little fat into eight moulds of a deep muffin tin. Place the tin in the oven to heat.
7. When the fat is hot, fill the muffin moulds about half to two-thirds full with the batter and return to the oven immediately. Return the tray to the oven for 20-25 minutes until well risen.
8. Remove from the oven, take each pudding out of the mould and serve immediately
