It’s friday, and if any of you are considering making a roast this weekend, how about sticking a few of these on the side?
The way to my boys’ heart is definitely batter related. So I puffed my chest out with pride when these magnificent yorkshire puddings emerged from my oven.
It’s something of a badge of honour in my family – you have to create impressive yorkies or you’re just not cutting the mustard in the kitchen. My Gran made fabulous ones, as does my mum, and let’s not leave out my brother who is a total perfectionist about such things. I hope he looks at this blog post today and is a tiny bit proud of his sis?!
It might seem a bit random talking about yorkshire puddings, but I’ve been having a bit of bother with them sticking to the pan. I get a beautiful rise using an extra egg white in my recipe, but then I can’t get them out of the tin without hacking at them and being left with floppy bits of pud and a whole lotta washing up. Disappointing to say the very least.
However, I was having a whinge about it with one of my friends and she cleverly suggested trying putting cake cases in the tin or lining it with greaseproof. I decided to give my silicone muffin cases a go, and what spectacular results…
They rose like a dream and then I just plucked them from their cases without batting an eyelid. They were light and crisp and went down a treat with lashings of gravy. Matthew lost count of how many he ate and the children were delighted. My work here is done.
Yorkshire Puddings
makes 12 in a muffin tray
225g plain flour
pinch salt
3 eggs
1 egg white
450ml milk
vegetable oil
Make your batter a few hours in advance if you have time so it can rest – not essential though so don’t worry if you can’t.
1. Sift the flour and salt into a mixing bowl. Whisk in the eggs, egg white and milk until you achieve a smooth batter.
2. Heat the oven to 220’C, fan 210’C. Prepare a 12-hole muffin tin – if you have a silicone one then fine, if not try popping silicone muffin cups into each hole. Drizzle enough oil to cover the bottom of each hole. Put the tin in the oven until smoking hot.
3. Pour your batter evenly into each hole until they are almost full and bake in the oven for 25-30 minutes until puffed up and golden brown. Don’t open the oven at all during this time or they might flop!
Tip: I usually make the yorkshires last when the meat is out of the oven and resting so I can whack up the temperature without annihilating the meat.
