It’s time for Yorkshire puddings – eggs, flour and milk baked glorious, puffy, golden unison.
I learned from Serious Eats that resting the batter overnight dramatically improves flavour and rise. Having tested this, I heartily agree. If I don’t make it the night before, I at least try and make it on the morning of the dinner, resting covered in the fridge. The rise is incredible!
Traditionally served with a roast dinner (some lovely veggie versions – Mushroom and Stilton Wellington or Butternut Squash and halloumi Wellington), but I have been known to eat a whole plate of Yorkshire puddings as a meal. Hmmmmm….
Puffy, billowy, creamy, crispy Yorkshire puddings
Eggs, flour and milk baked glorious, puffy, golden unison. Traditionally served with a roast dinner, but great as a veggie side dish.
- 3 large eggs
- 150 g whole milk
- 130 g plain flour
Blend all ingredients with ½ teaspoon flaky salt and rest for as long as possible. Resting overnight radically improves the flavour, texture and rise of the pudding.
When ready to cook, preheat the oven to 220°C and arrange an oven shelf near the top. Add your pudding containers, each with a little drizzle of oil. After about 10 minutes, carefully remove and distribute the batter, filling the hot containers about three-quarters full. Bake until very well risen and crispy, 15-20 minutes (do not open the oven while they are cooking).