Everyone loves Yorkshire pudding. As the days grow colder, it’s the perfect accompaniment to the Sunday beef. A little bit of meat, a scrap of horseradish, some golden Yorkshire pudding and lashings of gravy – probably the ideal mouthful. Who said English food’s no good?
But so many people fret about making Yorkshire pudding, or worry it will be a flop. Many even buy it ready-made, or frozen.
If that’s you, you really should give it another go. It’s actually very simple to get it right every time. The secret is to find two large drinking glasses of exactly the same size. Sounds odd? Bear with me.
First crack your eggs into one of the glasses. You can use three, four, even five eggs depending how many you’re feeding. Then, pour the milk into the other glass but be careful to exactly match the height of the eggs in the other glass. Both quantities need to be the same.
Pour the milk into your mixing bowl, then repeat the process with some plain flour. Again, you want exactly the same amount of flour as egg. Tip the egg and flour in your bowl with the milk and whisk gently till combined. Add a pinch of salt and let settle for 10 minutes.
When you’re ready to cook, heat some oil in a roasting tray in the oven on your highest oven temperature. Also get your hob burner on. When the oil is smoking, take out the pan and place on the hot hob. Quickly pour in the batter and put back in the oven for 15 minutes. By then, the pudding should have risen magnificently and be golden brown.
This method can easily be adapted as a toad in the hole recipe. Just cook your sausages first, then put them in the hot fat before the batter. Delicious! And, it works every time. You’ll be the envy of your dinner guests.