Tag Archives: Yorkshire pudding

Yorkshire puds

It’s not a proper Sunday roast without a Yorkshire pudding, and I like my puds to be soft inside, with a nice crunchy outside.

I’d be a complete failure as a 50% Yorkshirewoman if I couldn’t make a decent Yorkshire pudding, but they’re deceptively simple, and thus easy to cock up. The secret is a: pre-heating your pan, then b: adding oil and heating that for at least five minutes. You’ll know when it’s hot enough, because when you add the batter, it’ll puff up just a little almost as soon as it hits the oil.

This is the recipe I’ve used for years (essentially, anyway, give or take a few mls of milk and grams of flour – linking you to this one because I’m too lazy to type up my own) – Jamie Oliver’s Yorkshire Puddings. You can make up a couple of batches really easily, and freeze what you don’t use. Chuck ’em in the oven for about five minutes, and yum. Much better than anything Aunt Whatsherface makes.

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(rubbish photo is rubbish because my dSLR is at work, so only had my ‘phone to hand)

There’s nothing spectacular about this recipe – but it’s a classic, and this is the first thing I made with my KitchenAid mixer (who is called Harry, jsyk). It probably seems like overkill, but I’d never even touched a KitchenAid before today, so I wanted to make something simple as I get a feel for it.

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