The traditional Sunday roast, one of the most perfect meals. It is typically British and if we are honest is not too difficult to do. It’s all a question of timings. Of course it is much easier should you have 2 ovens. I only have one oven and so it becomes more of a juggling act with oven positions and timings and temperature. One of my best time saving cheats are my fail-proof Yorkshire puddings.
The way I use these as a time saving cheat is I pre cook them. In my household we plan out our meals for the week, this has a few benefits. Financially it helps as we only buy what we need. Health wise it allows us to see how balanced our meals throughout the week are – if we have a few meals that are slightly on the naughty side we will make sure we balance that out with some healthier dishes. So if a roast is planned I will know in advance and so can precook the ‘Yorkshires’ when I have a free moment.
These Yorkshire puddings freeze brilliantly. Therefore I’ll whip them out of the freezer the morning of the roast, let them defrost and bung them in the oven for 5-7 mins and they are hot and ready to eat. You can do this whilst you meat is resting. I put them in as I’m carving and plating up and that’s plenty of time to warm them through. This is particularly useful at Christmas when oven space is at a premium.
The tip I’m sharing with you now is one I picked up from my mother. Since I have been using this my Yorkshire Puddings have always been puffy and tall – I would say famous last words. However I promise you this works. This method is not the most scientific and definitely not ultra modern. This has it’s roots in the past and that’s to its credit. Using the more traditional techniques really helps me feel more connected to the food and that is never a bad thing.
For this you need 3 glasses that are exactly the same. I say glasses as you need to be able to see the contents of each. Crack your egg into the first and then put the flour in the next filling up to exactly the same height as your egg (Your egg does not need to be beaten at this point). Repeat with your milk to again exactly the same height. You should have three glasses with equal amounts of egg, flour and milk. When measuring the flour I always tap the glass to level the flour out, this makes eye measuring much easier.
Mixing this together – I mix in a jug, this makes pouring much easier. Put the egg and the flour into the jug and beat until smooth. Gradually add in the milk whilst beating and season with salt and pepper. Then let it rest in the fridge for 30 mins. You can leave this overnight as well. Letting the mixture rest allows the flour to bloom more.
Whilst I know this seems like a recipe you should not have faith in, I promise that this is the only way I make Yorkshire puddings. Another tip that I init upon is heating your oil up. I suggest you use vegetable or sunflower oil as they have a higher smoking point. Put oil in each of your dips in your tray and heat in a hot oven. When you pour the mixture into each oiled divot it should bubble and fizz. Once in the oven do not disturb until they have puffed up and are turning golden. Oven temperature is key with Yorkshire puddings. opening the door often results in loosing heat and therefore flat Yorkshires. Keep the heat in and they will rise. If you find after following this they do not rise I suggest getting an oven thermometer to check the heat of your oven.
To serve these Fail-Proof Yorkshire Puddings of course you can have them with your roast. I love having them with sausages, gravy and peas. You could also serve these with my Sausage Tray Bake. My mother also likes Yorkshire puddings with jam. Another sweet recipe is Nigella Lawson Yorkshire Pudding from her book ‘How To Eat‘ where she serves it as dessert with golden syrup and cream!
So to sum up:
– Equal, level amounts.
– Mix eggs and flour first then add milk.
– Let mixture rest in the fridge.
– Get the oil smoking hot.
– Fill Quickly.
– Do not disturb.
Follow these points and you will have Fail-Proof Yorkshire puddings that will make peoples eyes pop out. Let me know how you get on in the comments below. You can tag me on Instagram @cubbinthekitchen or #CUBBintheKitchen for a chance to be featured in my stories.
Fail-Proof Yorkshire Puddings
Ingredients
- 1 Large Egg
- Plain Flour
- Milk Any type, I use Almond
- Salt
- Pepper
- Oil Vegetable or Sunflower
Instructions
- Take 3 glasses that are the same.Crack your Egg into the first glass.Fill the second glass with Flour to the same level as the Egg.Fill the third glass with Milk to the same level as the Egg and Flour.
- In a jug beat together the Egg and Flour until smooth.Gradually add the Milk until just combined.Add a pinch of Salt and Pepper.
- Chill in the fridge for at least 30 mins.
- Heat the oven to 220°C.
- Pour a tsp of Oil into each of the divots of a cupcake/muffin tray and place in the hot oven until very hot (smoking hot).Take the hot pan out of the oven and pour the chilled batter into each divot – Work quickly but carefully the oil is very hot.
- Put in the oven and bake for 12-15 mins.(If you want to freeze and reheat these go for 12 mins until slightly lighter than you want – as they will darken during reheating)Remove and Serve or allow to cool then freeze.
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