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20120420

Alternative Yorkshire Pudding Recipe

There is more than one way to make Yorkshire Puddings. Last week I published a traditional recipe for the kind of Yorkshire Pudding I ate as a child - heavy and filling. Nowadays, many people prefer their Yorkshires to be light and fluffy so I made them that way this week. Here is how I did it.

Ingredients
  • 3 eggs
  • Plain or All-Purpose flour
  • Milk
  • 1 tspn salt

Preparation
  • Set out three 1 cup measuring jugs (or similar)
  • In the first jug pour 3 whisked eggs
  • In the second jug pour plain flour up to the level of the eggs in the first jug
  • In the third jug pour milk up to the same level as the first two jugs
  • Thoroughly mix the eggs, flour and salt
  • Add the milk and mix to a smooth batter
  • Set the batter aside
  • Preheat oven to 425F
  • Pour a little vegetable oil or beef dripping (no olive oil, butter or margarine) into each cup of a muffin tray and place in the oven until literally smoking hot
  • Remove the muffin tray from the oven and pour enough batter into each cup to fill it no more than half full, then return to the oven
  • Bake for 15 minutes or until well risen and golden


John's Notes
These Yorkshire Puddings are much lighter than the ones we made last week but I wouldn't call them traditional. These are the kind you are likely to be served in a restaurant rather than at your grandmother's table. I could eat several of these light puddings before feeling full. Which kind do you prefer?

By the way, leftover light Yorkshires make an excellent breakfast too. Warm them a little and spread with marmalade or jam - delicious!

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