My Mum is from Yorkshire and makes the best Yorkshire pudding I've tasted. This recipe has been handed down through the generations so it is tried and tested.
Yorkshire pudding is made from a batter of flour, eggs, water and milk and was originally meant to fill people up with the cheap ingredients before the more expensive meat was served for main course.
Traditionally, Yorkshire pudding was served as a starter as opposed to with the main roast dinner as has become customary in recent times. This is a tradition I stick to in our house and served with some of the gravy, it really is best enjoyed on its own so you can appreciate it fully.
We make ours in a large roasting tin (about 12 inches by 9) rather than muffin trays and, though either way works, I prefer the crispy raised sides and some of the flatter middle from the larger tin. Ideally, like a good wok, you shouldn't wash your pudding tin with detergent, just give it a wipe over. This seasons the tin and adds to the flavour. Choose a pan that is not non-stick and reserve it just for Yorkshire puddings and toad in the hole, which is made in much the same way.
My Mum uses lard or dripping rather than an oil and whilst this makes it taste great it is not to everyone liking and I find that oil works really well.
I've never understood frozen Yorkshire puddings, they don't taste even remotely as good as a home cooked one so, as its so easy to make your own, please stop buying them and give it a go. It'll be worth it, I promise.
The batter can, and ideally should, be made a while in advance of cooking as this improves both the taste and ability to rise.
The perfect accompaniment to the Sunday roast. Don't even think about buying frozen ones, homemade are the way to go!
Heat the oven to a high temperature - 220 - 230c. I tend to cook the pudding after the roast joint has been taken out and is resting
Put all of the ingredients in a bowl or blender and whisk well until the batter is smooth and light. Leave this for as long as possible before cooking, ideally 2-3 hours and at least 30 minutes
Put the oil in the roasting tin (just enough to cover the bottom), or a little in each of the muffin trays, and place in the oven until really hot (starting to smoke)
Carefully remove the tray from the oven and immediately pour in the batter and replace back in the oven
Cook for at least 25-30 minutes without opening the oven door and letting the heat out
Serve as a starter with a little of the gravy or along side the main course
Not only do the kids love them, there are lots of things they can do to help. They can help measure out the ingredients, whether pouring it themselves or reading the measurements for you ("tell me when to stop!"), they can break the eggs (I recommend doing this into a glass so you can pick the shells out more easily) and they can operate the blender for you (or whisk if you prefer).
Variations
With roast pork you could make a season pudding. The only difference is the addition of a chopped onion and as teaspoon or two of dried sage after you have whisked the batter. This adds a fantastic flavour that works really well with the roast pork. It is also delicious with toad in the hole.
Ingredients
Directions
Heat the oven to a high temperature - 220 - 230c. I tend to cook the pudding after the roast joint has been taken out and is resting
Put all of the ingredients in a bowl or blender and whisk well until the batter is smooth and light. Leave this for as long as possible before cooking, ideally 2-3 hours and at least 30 minutes
Put the oil in the roasting tin (just enough to cover the bottom), or a little in each of the muffin trays, and place in the oven until really hot (starting to smoke)
Carefully remove the tray from the oven and immediately pour in the batter and replace back in the oven
Cook for at least 25-30 minutes without opening the oven door and letting the heat out
Serve as a starter with a little of the gravy or along side the main course
