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
- 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).