Yorkshire Puddings

Yorkshire Puddings also traditional with your English roast dinners.

  • 1 cup of AP flour  (plain flour)
  • 3/4 cup of cold milk
  • 1/4 cup of ice cold water
  • 2 eggs  (beat it in a separate bowl first)
  • 1/4 teaspoon of salt

Put the flour and salt in a bowl. Add the beaten eggs and mix roughly with a fork so the flour is incorporated. Then add the milk and water and use your electric whisk until the batter is smooth. Leave it to settle in the fridge, all batter needs to settle for at least an hour.  This batter will need to be cold before putting in oven.

Set your oven to hot 450 degrees. Using a muffin pan put 1/2 tsp of oil in each case (or better yet, and the more traditional way, the fat from the bottom of the roasting pan when cooking your meat).

Put the muffin pan in the oven for about 15 minutes or so until it is bubbling hot. Take your batter from the oven and give  one final whisk and then fill the muffin pans up half way each and put straight in the oven for about 25 minutes. They will be risen and crispy on the sides hopefully and not soggy on the bottom. If the bottom looks soggy, return to oven for 5 more minutes. DO NOT OPEN the oven until they look crispy and brown otherwise they will sink.  You can check during the last five minutes of cooking by barely opening the oven and peaking.