Today is Sunday and the best thing about this day is Sunday dinner, yummy slow cooked beef joints, sage stuffing, assorted roasted vegetables, thick gravy, plump suet dumplings and my all time favourite Yorkshire Puddings.
Today I want to share with you my recipe to making, what I think, the perfect Sunday treat. I remember my great grandma making these for us and how she liberally seasoned with black pepper.
For this recipe I don’t work in measurements just by eye but I will give you some idea of the weights as I go. Ok firstly take 3 eggs and crack into a mixing bowl, whisking the eggs lightly together to form an orange mixture, (I found in many recipes they recommend using 2 eggs, however I find if you want a dramatic, crispy risen pud use 3).
Now with the egg mixture add a drop of milk (50ml), a pinch of salt and a liberal grind of black pepper. Then sieve in around 100g of Plain Flour and whisk quickly, trapping air and forming a light froth on the top. Now keep adding flour and water in parts and whisking until you get a nice slightly thick and heavy batter mixture. You want it the same consistency of a Shrove Tuesday Pancake, or slightly thicker.
Now set the mixture aside in room temperature for around 2 hours. I find this helps the rising process and the secret to a good Yorkshire is how big they rise.
When ready to bake, preheat the over to the highest temperature (around 300C) and in a Yorkshire Tin (If you don’t have one don’t worry use a cake sandwich tin instead) add enough oil to fill the bottom, around 0.5cm and heat until the oil is very hot and smoking (2-5mins) take out and spoon the Yorkshire batter in evenly and return to the oven for the next 10-15mins, or until nice and high, golden brown and crispy.
There you have it the perfect Yorkshire Pudding, and if you have any left over eat for dessert cold with a spoon of jam in the centre.