The secret to this ultimate Yorkshire Puddings recipe is making the batter in advance. The result is Yorkshire pudding that rises tall, is tender and lightly chewy and has a crisp shell.
This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire.
Yorkshire puddings and popovers take the same concept to the extreme, using a batter that is so moist that it pours out like cream and puffs up to at least quadruple its volume.
Yorkshire Puddings Recipe
The pudding emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in, she said. Making Yorkshire pudding these days is a more tamed undertaking.
A Yorkshire pudding works on the same principle as a French pâte a chou, the thin pastry used to make cream puffs, Parisian-style gnocchi, and gougers. Those recipes all start with a high-moisture dough and rely on the power of steam to puff and rise into their light, crisp final forms.
Here are the ingredients to make Yorkshire puddings:
- 3large eggs.
- 125g plain flour.
- ½ tsp sea salt.
- 150ml whole milk.
- Vegetable oil.
Here are the steps to prepare Yorkshire puddings:
- Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt.
- Do not overmix. Allow the batter to rest 30 minutes at room temperature.
- Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes.
- Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.
There you go.
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