Then I realized I had never tried to make Yorkshire Pudding at home, assuming it was too difficult. We buy the frozen “puffballs” (as my kids call them) and reheat in the oven. Up for the challenge, I figured I’d try for the family Yorkshire pudding title too.
Preparation Time: 0
Cooking Time: 0
Yield: 0
Description:
Over Christmas I was wow’d by my sister-in-laws perfect homemade Yorkshire Puddings. Literally perfectly poufed, soft,airy and delicious. When my own mother raved (and raved) I tried not to be too envious.
The universe totally encouraged me to try when I saw an episode where handsome Jamie Oliver made Yorkshire Puddings look like the simplest thing in the world.
Let’s just say that Jamie’s recipe is confusing and written in British measurements I don’t understand. He calls for a bun tin (right, muffin cups), 100g of flour (I guessed this was about 1 ½ cups) and 100ml milk (about 1/3 cup). Here are Jamie Oliver's Yorkshire Pudding instructions but below are my adapted tips full of my own notes so I can make these again:
Ingredients:
12 hole muffin tin
Vegetable oil (enough for a dollop in each tin)
1 ½ cups of flour
½ tsp salt
2 eggs
1/3 cup milk
Small jug to pour
Whisk (don’t use a fork, I made that mistake already)
Directions:
1. Turn the oven on early to 495 degrees. Pour oil in pan and put it in the oven right away, the pan needs to be HOT.
2. Two bowls – mix flour and salt in one. Whisk 2 large eggs in the other and then combine both bowls and mix well. (My error was doing this in all in a jug too narrow for the whisk. I wound up with clumpy batter.) Mix in a proper bowl, add in the milk, then transfer into a small jug to pour directly into the muffin pans.
3. Ensure the oven is super hot and the tin has been in there enough to make the oil hot. Follow Jamie’s suggestion and open the door only enough to reach in, pull the pan out enough to pour the batter evenly into all the muffin cups and slide it back in quickly! Close the door fast.
4. Cook for 10 minutes or until puffed and golden brown.
I didn’t pour my clumpy batter fast enough and wound up with only 8 buns (big ones though). Next time I’ll whisk better and pour faster so I have a chance at the Yorkshire Pudding family title. Mine weren’t so beautiful but they were delicious and I promise you couldn’t taste the lumps.
Key learning – we’re never buying the frozen cheater Yorkshire puddings again. Homemade is the way to go – super inexpensive, and not by definition “easy”, with a bit more practice I’ve got this title…
Yorkshire Pudding is the Perfect side for any roast!
