Yorkshire puddings are so enjoyable to eat but tricky to make for many reasons, though the simplicity of the recipe isn’t one of them.
While a good technique is essential to warrant the best results from homemade Yorkshire’s, Candice Bannister, baking expert and founder of Candy’s Cupcakes has revealed the secret ingredient she always uses.
Sharing her recipe exclusively with Express.co.uk, Candice said: “Additional egg whites are the secret to creating extra tall Yorkshire puddings. However, you need to make sure you’re using the same equivalent of each ingredient, so if you’ve increased your eggs, increase your flour and milk too.
“If you don’t do this, then your Yorkshire puddings could end up being too dense.
“Although the taste can be quite bland on its own, due to its simple ingredients, the perfect Yorkshire pudding is all about the texture. It needs to be light in touch, crispy on the outside but soft and fluffy on the inside.”
Method
Preheat the oven to 220C then prepare a Yorkshire pudding tin (this is essential to master their larger size).
Drop a little vegetable oil in each section of the tin, then place it in the heated oven.
In a mixing bowl, whisk together the flour, milk, and two eggs. In a separate bowl, separate the yolk from the white of the third egg, then add the white to the rest of the batter, along with some salt.
Whisk well until you have a smooth batter. A hand whisk is best to avoid overdoing it, but it’s important to ensure all lumps are gone before portioning the batter out.
Once the oven is heated, make sure the vegetable oil is piping hot and carefully remove the baking tin. Quickly pour the batter into each section, filling them about halfway.
Place the tin back in the oven and bake for approximately 20-25 minutes or until the Yorkshire puddings have risen and turned golden brown.
Candice warned: “Do not open the oven door during the first 15-20 minutes as this could cause the Yorkshire puddings to collapse. Once done, remove the Yorkshire puddings from the oven and serve immediately.”
