Easy Yorkshire pudding.

Sorry I haven’t posted recently. Life and health take over sometimes. I thought that I should put our easy Yorkshire pudding recipe on here as we are proud to come from Yorkshire. It used to be a good, cheap way to fill the belly  with, but not really now that the basics like eggs and milk are so expensive.

We find this recipe easier to make than measuring all of the ingredients. We start with a container like a small glass, mug, or tea cup, depending on how many we want to make. Our small glass meausurement makes 12 small Yorkshire puddings, or 2 big plate sized one.

The glass is filled with plain flour first. This is then put in a jug. It is filled with eggs next. Our glass takes 4. These are added to the jug. This is repeated with the milk.

With a stick blender the mixture is whizzed for a while in the jug, putting as much air into it as possible. When Mr S makes them he stands the mixture for 30 minutes in a cold place like the fridge. He says this gives the best results. My kitchen is usually cold in the winter and I am impatient, and so I use the mixture straight away. It is easy to pour from the jug.  If it is left to stand, the mixture needs another good whiz with the stick blender before using.

These can be cooked in the oven or the air fryer. Those pictured were done in the air fryer. I used an old cake tin.  What ever you are cooking them in, should have some oil or lard in the bottom which is heated before putting in  the mixture. We used lard that we had saved from cooking pork last month but any seed oil can be used. I wouldn’t use olive oil due to the high temperature. I was taught at school  that the lard should be smoking before the mixture is added. We, however, don’t do that and they turn out fine. I heated the lard 3 minutes in the air fryer, first.

If cooking in the oven (fan) we have the temperature at 180⁰C and cook for about 18 minutes when making small Yorkshire puddings. You will need longer for large ones. They are ready when they have risen, and should be golden and crispy. The air fryer temperature was 200⁰C for 15 minutes for one large one. I did actually turn the large Yorkshire pudding over 5 minutes from the end so that I didn’t get a soggy bottom. It just lifted out easily.

Yorkshire puddings can be eaten sweet or savoury. They are eaten throughout the UK with a roast dinner, usually beef. Sometimes I cook them in a swiss roll tin and cut them up to use as wraps for meat and onions. The same  mixture can be cooked in a dish with sausages or other ingredients to make ‘Toad in the hole’. We filled the large ones with stew for a meal the time we made the ones in the picture. As a child I remember eating small Yorkshire puddings with jam for a pudding. As an adult I have filled them with stewed apple and custard. The ways that Yorkshire pudding batter can be used are endless. How do you use yours?