I thought that to celebrate Yorkshire day I would post my recipe for Yorkshire puddings. There are many recipes for Yorkshire’s but this one really is fail safe.
You will need:
measuring cup of some size to measure the following:
1 cup plain flour
1 cup eggs
1 cup milk
1/2 cup water
pinch of salt
some lard, dripping or groundnut oil
a muffin or Yorkshire pudding tin
Take an actual cup or cup measurement thingy, it only matters that you’re getting equal quantities of the ingredients so the bigger the cup the more Yorkshires you get and the smaller, well you know…
Scoop a cupful of plain flour and sieve into a large bowl, add a pinch of salt. Crack as many eggs as the cup will hold into the cup and add them to the flour, give the mixture a bit of a mix it will be a bit stiff. Then add a cup of milk slowly to loosen the mixture up a bit, when all that is incorporated add 1/2 a cup of water to the mixture and beat well with a wooden spoon/whisk or electric stick whisk, whatever you like so long as you get some air into it and make sure there are as few lumps as possible, the mixture should be the consistency of single cream. Then let the mixture stand for an hour or two to let the gluten relax and the flour grains swell.
When you are ready to cook your Yorkshires get the oven as hot as it will go. Prepare your tins by putting a teaspoon of dripping or lard in each hole, vegetarians can use an oil that will withstand really hot temperatures like peanut oil, definitely not olive oil, it will get nasty. The fat in the tins is ready when it is smoking hot, not before. Then carefully pour some Yorkshire mixture in each hole (I use large muffin tins) only fill about 1/3-1/2 full no more and put back into the oven quickly so you’re not losing heat. How long they take to cook depends on the heat of your oven and the size of your Yorkshires but about 15-20 minutes till they are golden brown. Good Yorkshires are crispy on the outside and a bit fluffy on the inside but that really all depends on personal preferences.
Yorkshire puddings are traditionally associated with roast beef, however in Yorkshire anything goes, you can serve with any roast, stew/casserole, minced beef and onions or sausage and onion gravy or anything you want really. If there are any left over at the end of dinner they are really nice cold with a bit of cold roast and it’s accompanying sauce or jam/golden syrup/lemon curd, after all they are essentially a pancake that has risen.
Many pubs in Yorkshire do plate sized Yorkshires that are filled with meat and gravy a bit like a medieval tranche, yummy.