yorkshire pudding

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I get asked about how to make this successfully a LOT. it’s not actually as magical as it seems, but there are a few tricks one should keep in mind for yorkshire pud that is crispy on the outside, fluffy on the inside with that perfect well for gravy in the middle. I have my dearly departed second mama to thank for all of them.

tricks:

  1. liquids should be at room temperature before working with them. I put my milk and eggs on the stove top while the roast is cooking. sometimes I forget until later, in that case, I ‘put them on the vent burner.
  2. high fat milk. c’mon, this meal is already going to blow whatever diet you might be on. don’t fuss about the fat content of your yorkshire milk. you’re going to dump a bunch of deliciously fatty gravy or jus all over it, anyway. 2% + is your friend. 3% is best.
  3. you have to get the oil in the pan in which you’ll be cooking the yorkshires to smoke. a lot of people are afraid of this and I get it – it’s a bit scary working with hot oil in the oven that you have to put your face over, but I’m not talking boiling. just smoking. once the oil is smoking, you want to poor the batter. if your kitchen is making you choke and cough, you need to turn the oven off and start again.

ingredients:

  • 2 large eggs
  • 1 cup of milk (see not above about fat content)
  • 3/4 cup of all-purpose flour
  • healthy pinch of salt

method:

  1. preheat oven to 425 and toss in your yorkshire baking pan that is well-lubed with vegetable or some other high-smoke-point oil.
  2. in a large bowl, whisk together your (room temperature) eggs and milk.
  3. whisk in flour.
  4. whisk in salt.
  5. once the oil in your baking pan is smoking, pour or spoon in the batter.
  6. cook for 25-40 minutes (if your pan is a muffin tin, you’re looking at about 25-30 minutes, if it’s one big pan, you’re looking at closer to 40 minutes).
  7. don’t be afraid to open the oven and check them after 25 minutes. contrary to popular belief, they won’t unpuff until they’ve reached that point. also, yelling, playing Nilsson really loudly, or running through the kitchen won’t ruin the puff. opening the oven before they’ve puffed and not getting liquid ingredients to room temperature will.
  8. check for jiggle. your yorkshire pud should not jiggle. you can also use a toothpick to test doneness, but I find the jiggle test works well.
  9. serve immediately with lots of delicious gravy…or next day for breakfast with lots of delicious jam.

 

 

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