Yorkshire puddings are the best part of a Sunday Roast, but they can be difficult to make yourself if you do not know the right cooking technique.
Jess, a professional chef and founder of What Jessica Baked Next, has shared that a traditional Yorkshire pudding recipe is very “simple” to follow, but there are a few common mistakes people make which can cause them to not properly rise in the oven.
She said: “The secret to perfect yorkies is chilling the batter for at least 30 minutes. I chill mine for a couple of hours, but you can leave it overnight.
“Chilling helps the gluten in the flour relax and develops the flavour. Having the oil extremely hot is also super important – this helps with the rise.”
Resting Yorkshire pudding not only helps them rise better but also helps the texture so you have taller and airier yorksies that do not come out deflated or too chewy.
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Instructions
Add the dry ingredients plain flour, cornflour and salt to a large jug. Give the ingredients a good mix until they are well combined, and then add the eggs and milk. Continue to mix until you have a smooth batter.
Place the batter in the fridge for at least 30 minutes or overnight to rest as it will help the Yorkshire puddings rise.
Once you are ready to cook, preheat the oven to 220C (200C Fan or Gas Mark 7).
Pour a teaspoon of vegetable oil into each hole of a bun tin and once the oven is hot enough, place the tin in the preheated oven for around five to seven minutes until extremely hot.
When the tin is piping hot, remove it from the oven but be careful as the tin will be extremely hot and the oil can spit.
Give the batter another good mix and pour the batter equally into each hole of the tin. Quickly return to the oven and cook for 20 to 25 minutes, and make sure not to open the oven door while the Yorkshire puddings are cooking.
Take the Yorkshire puddings out of the oven once they are golden and well-risen, and your tasty yorkies are now ready to serve.
