Best Ever Yorkshire Puddings
You can't beat a light, crisp yet fluffy Yorkshire Pudding, and in our eyes, the bigger the better. We're sharing Jennie's own Yorkshire Pudding recipe and her top tips for the best ever Yorkshire Puddings.
2-3 tbsps Yorkshire Rapeseed Oil
4 medium free-range eggs
150g plain flour
Whisk together all the ingredients, except the oil until you have a consistency like pouring cream. The odd lump or two is just fine. Leave to rest for an hour in the fridge. That’s important.
Preheat your oven to 220C / 200C fan / gas 7, and when at temperature, pop in your Yorkshire Pudding tin, ensuring there’s a good drizzle of Rapeseed Oil into each of the compartments of the tin. Pop in the oven for 10-15 minutes and remove when the oil is smoking hot.
A quick restir of your batter and then pour it carefully and evenly into the hot oil in the tin and quickly pop back in the oven for around 12-15 minutes until the puddings are well risen.
Jennie's Top Tips for the Best Ever Yorkshire Puddings
Don’t use self-raising flour for your Yorkshire Puddings. Believe it or not they can end up making them flat, and that’s not a Yorkshire pudding!
The batter should be the consistency of pouring cream and you should let it rest for about an hour in the fridge. Cold batter and hot oil are the successful combination for a well risen and crisp pudding.
Make sure your Rapeseed Oil is smoking hot before pouring your batter into the tin. It’s the best oil for the job.
Don’t open the oven door whilst they are cooking. The oven temperature needs to stay as hot as possible to get the best rise.
Never wash your Yorkshire pudding tin. Just a quick wipe over with a hot, damp cloth is all that’s needed.
Freeze your puddings. You can freeze them for up to 3 months and just pop them in the oven for a few minutes to warm right through before serving.