Week One of The Perfect Yorkshire Pudding Recipe Challenge and what a great result I had on Sunday, as you can see from the main photo.
I used Gordon Ramsay’s Yorkshire pudding recipe from his book Gordon Ramsay’s Sunday Lunch: And Other Recipes from the “F Word” as the basis for my Yorkshire puddings this week.
Maybe I should stop right now as these puds worked out perfectly – they were well risen, crispy and light.
Here is the recipe which creates 12 Yorkshire puddings using a 12 hole muffin tin:
2 large free range organic eggs
300 ml organic semi skimmed milk
120g plain flour
A pinch of salt
Beef dripping (I always use beef dripping as I have had mixed results with oil)
Sift the flour into a bowl from a height of about 12 inches to get some air into it.
Add the eggs (no need to beat them in advance), salt and half the milk to the flour in the bowl, and hand whisk to a smooth batter.
Add the remaining milk and hand whisk again.
Chill in the fridge for at least 2 hours (mine was in the fridge for 6 hours).
Heat the oven to 220 degrees C.
Put a 12 hole muffin tin in the oven at the same time as your meat so that it get’s very hot, and add a teaspoon of beef dripping to each hole 30 minutes before you will add the pudding batter to the tin. So, about an hour before serving your meal.
Take the tin out of the oven, it should be smoking hot, and add the pudding batter to the tin to 3/4 fill each hole, it should sizzle as it hits the fat, and then return to the oven.
I think it is important that nothing else is in the oven at the same time as this could create steam and stop your puds rising. So make sure your meat is cooked and resting somewhere, and your roast potatoes are being kept warm. Every time I have a disaster with Yorkshire puddings there is something else cooking in the oven at the same time!
Bake for 20-25 minutes or until the puds are well risen and golden. Don’t be tempted to open the oven door early as the puds will collapse!