Yesterday afternoon was a nice sunny day here in Yorkshire and I took a little walk for a few minutes to see what was going on in the big wide world. To my delight I walked around the corner and there before me was a brand spanking new Yorkshire Pudding Parlour. The smells were yummy scrumptious. At that point, the cogs in my brain started going again as I connected together that my children absolutely love Yorkshire puddings, this is one of Yorkshires best kept secrets, but most importantly that I could tease out the secrets and give them to you. So, without further ado, I went into the parlour and asked the owner if she would share with you the secrets to making successful Yorkshire Puddings and she kindly agreed.
As I was born in Kent I always thought that I didn’t have it in my blood to make successful Yorkshire Puddings. I’ve been trying to tease out the secrets from James’ family (Yorkshire born and bred) for years. So, in conjunction with what I learned from ‘The Pud Pot’ and years of picking the brains of Yorkshire Women, I’ve now pulled together a series of techniques and secrets that last week made all the difference, so here goes….
4oz (100g) Plain Flour (it’s very important that it’s plain)
1 egg
half pint of fluid (split 50/50 milk and water)
pinch of salt
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Heat the oven, so it gets really hot (gas mark 7, 425°F (220°C)). Put a knob of fat or a bit of oil into each yorkshire pudding tin, (equivalent so it covers the bottom when melted) and put in the oven. Put the egg into the bowl and whisk until light and fluffy. Add 3/4 of the milk/water fluids. Fold in the flour. The mixture needs to be quite a thick and creamy consistency. You can add more of the fluids if you need to. You may need a final whisk to get rid of any lumps and bumps. The secret is to catch and keep as much air in the mixture as you can. You’ve got a good idea that it’s got lots of air in it with the tiny bubbles that form on the top. When the fat is very hot (almost smoking) pour the mixture in to each tin until each is around 3/4 full. Cook for around 15 minutes. |
Yorkshire puddings were traditionally given as a filler before the main course smothered in onion gravy. My children enjoy them with their own vegetables inside and gravy on top.
Do you have Yorkshire Pudding success secrets to share? Post them on your Izziwizzies Blog below. This worked really well for me, but how did this recipe work out for you? Share your comments below.
I’ve also been busy working on a great money saving offer for you. All will be revealed for you next week.
Take Care
