10 large Yorkshire Puddings.
200g plain flour.
A little salt and pepper.
Some olive oil, or if you prefer, vegetable oil.
According to our chefs Yorkshire puddings are incredibly easy to make. They are chefs though so for the rest of us mere mortals I asked them to explain it to me step by simple step.
First of all, one of the most important things is to attempt to have equal parts plain flour, egg and milk. That is to say that if you had three jugs side by side, one filled with each, the ingredient would go up to the same line on all the jugs.
Of course that’s easier said than done. An egg is not the same as every other egg especially these days. Should one start with large eggs, medium eggs or small eggs? Free range eggs or any will do? Ones with speckles on the shell or without?
Free range, and the same amount as 200g flour (in volume not weight that is) apparently.
Next you whisk them all together, very thoroughly, chef thoroughly.
Our chefs then recommend leaving the mixture in the fridge over night for the best results.
Once you’re almost ready to eat your Yorkshire puddings (don’t let anyone tell you you can’t have them any/every day of the week) pre-heat your oven to 190 degrees.
If you have Yorkshire pudding trays (you probably don’t need to be reading this recipe) wonderful, if not some type of shallow cupcake tray will probably do. Drizzle a little bit of olive oil into each base and place them in the oven until the oil is piping hot.
Then, carefully top each one up with your Yorkshire mixture, pop them back in the oven at 190 for 14 minutes. This should get you very simple, incredibly delicious Yorkshire Puddings… If not pop them back in at 160 degrees for 3-4 minutes and you will definitely have very simple, incredibly delicious Yorkshire Puddings.
*A shrug absolutely does not mean it does not matter, quite the opposite in fact. This is probably the most important part.