The Yorkshire Pudding recipe battle royale
I don't think this one is uniquely British, but Yorkshire Puddings are one of my favourite Sunday Roast parts. There are probably 200 different ways to make them. I thought it would be a fun thread to post for the best recipes, if you're so inclined.
If you've never cooked or eaten one, do so, you're in for a treat. They go perfectly with veg and gravy.
My very basic recipe:
*200g plain flour
*3 eggs
*300ml whole milk
Place all in a mixer, whisk it for a solid 3 minutes. Chuck it in the fridge for 15 minutes in an easy pour jug.
Fire up the oven to 200C. Grab a 12 space muffin tin. I know, crazy me, eh!? A muffin tin for Yorkshire's!
Put 1/2 of a tea spoon of vegetable oil into each muffin section (spot the non-chef, not sure what they're called). Put it in the oven to get hot.
Once the oven is at temperature and the oil is bubbling, take out the muffin tin and put the mixture evenly into each section. Put it straight back into the oven and do NOT open the door again for 25 mins. At that point, they will be done. If you do open the door, they will fall flat.
That's it, perfect basic Yorkshires. Put them on your roast dinner and fill it with gravy.
Over to you good folk!
I don't want to murder your thread, but this touches a special place in my heart.
My mother used to make the most fluffy, delicate yorkies you'd ever seen. Then over time, she slowly devolved into making hockey-pucks, and never really understood where she went wrong.
My wife used Kenji's recipie, and has literally NEVER had anything but perfection. And now my mother uses it too, and I'm a happy fucker.
https://www.seriouseats.com/the-best-yorkshire-pudding-popover-recipe
No murdering here. There's a lot of good ways to make great Yorkshire's.
I found when I made them by hand they didn't raise as well. However, using a high powered blender to whisk up the batter made the world of difference.
Another change was olive oil and 1/2 a tea spoon per Yorkshire. It made them slightly more moist and gave extra taste.
With such simple recipes, the smallest change makes a massive difference.
I don't have anything uniquely interesting or earth-shattering to add, but I will strongly advocate for using tallow if you have it or can find it. I took the trimmings from a brisket and melted it down in the oven and then let it harden in mini-loaf pans. I keep the cubes in my freezer. That stuff is gold.
I think they're called muffin cups, but that can get ambiguous with the muffin cups made of paper that can also go in there. I would also accept "muffin tin holes" and "muffin cavity".
I've never made yorkshire pudding, and now I'm wondering why not. I love eating them, and I already bake all the time. Thank you for your recipe, and reminding me that this is a thing.
On first glance at this recipe, if you're not eating them with gravy, you probably want to add some salt (best guess is 2-4g) to the recipe. A little salt goes a long way with drawing out flavours in bread.
I would call them "wells" but I'm not sure if I've ever seen them described.