There is nothing better than crispy and golden homemade Yorkshire puddings, but they can be a little tricky to make if you don’t know the proper cooking techniques.
Nobody wants flat, deflated or small Yorkshire puddings, but one chef has revealed there is a “few simple tricks” that can guarantee you get the perfect Yorkies every time.
Emma Mason, a chef and food blogger, has said there are three “secrets” to making bigger and tastier Yorkshire puddings.
On her website Kitchen Mason, Emma explained: “The secret to perfect Yorkshire puddings is all in the resting, and the temperature of your oven/oil.
“If you allow your batter to rest at room temperature for at least one to two hours before baking, the rise will be a million times better.”
READ MORE: Gordon Ramsay’s Yorkshire pudding recipe for tall and fluffy results every time
However, Emma said that the key to getting the best Yorkshire puddings is to cook them as long as possible.
Emma said: “You need to cook them until they are dark brown. None of this flimsy light golden nonsense – that’s a recipe for deflating Yorkshires. Push the cooking as far as you can before burning.
“This will make the batter more crisp and sturdy, preventing deflation and sogginess!”
How to make the very best Yorkshire puddings
You will need:
- Three average-sized eggs
- 100ml of Semi-skinned milk
- 100g of plain or all-purpose flour
- Water
- ¼ teaspoon of salt
- Oil
Instructions
Place the milk, water and eggs in a jug and whisk together until blended.
All the flour and salt and whisk until you have a creamy consistency with no lumps.
Once completely smooth, cover the jug with a tea towel and leave it to rest on the counter at room temperature.
The Yorkshire pudding batter should rest for a minimum of one hour but ideally, two hours would be better.
Then, pour one teaspoon of oil into each of the holes of a cupcake, muffin or Yorkshire pudding tin.
Preheat to 230C and place the tin in the very top shelf of the oven Once the oil is incredibly hot and spitting, very quickly take it out of the oven and close the oven door.
Pour the Yorkshire pudding batter into each tin hole. This next part needs to be done quickly, but still need to be careful as you are handling very hot oil.
Carefully place the tin in the oven and bake for 15 to 20 minutes until the Yorkshire puddings are a dark brown colour.
Do not open the oven door at any point during the cooking times as it will cause the Yorkshire puddings to deflate.
Once ready, your perfect and mouth-watering Yorkshire puddings will be ready to serve.
