Yorkshire Puddings

I love Yorkshire Puddings. I love them on a roast dinner with lots of gravy inside & I also love them with jam & cream as a dessert. However, trying to make Yorkshire Puddings is not very easy! Sometimes they just don’t want to rise so you get the flat splodge of batter mix. Over the years I have heard, they will only rise if you are in a happy mood!!!! What? and also no banging or noises in the kitchen whilst they are in the oven!. How are you suppose to cook the rest of the dinner then? Well the other week I got fed up of frozen Yorkshire Pud’s so rang my mum for her recipe.

Recipe

4/5 heaped tablespoons of plain flour

mug of milk

pinch of salt

2 eggs.

1. Mix the ingredients together and leave to sit for an hour. 
2. Turn the oven up full so it is really hot.
3. Put a little oil in each Yorkshire slot in your pan, put in the oven to warm.
4. When oil is hot fill each slot with mix.
5. Put in the oven & do not disturb for 20 minutes.
6. When risen and nice & brown they are ready.

….and they were, massive and deliciously crispy. Thanks mum.

BUT THEN!!!!

This week I watched a Jamie Oliver 30 minute meals, for a roast dinner with Yorkshires.

1 cup of plain flour

1 cup of milk with a pinch of salt

1 egg

1. Put the flour, milk and egg into the liquidizer with a pinch of salt. Blitz.
2. Quickly and confidently remove the bun tin from the oven and close the door.
3. In one quick movement, back and forth, drizzle a little olive oil in each compartment, then do the same with the batter until each one is half full (any remaining batter can be used for pancakes another day).
4. Place in the top of the oven, close the door and do not open for 14 minutes, until golden and risen.

RESULT – Massive, so thanks to mum & Jamie I have enjoyed some lovely Yorkshires this week!