The Perfect Yorkshire Pudding

I’ve finally cracked it! The art of making perfect Yorkshire Puddings, guaranteed every time, rising like a phoenix from the ashes (literally!).

My first mistake was the use of flour. Not in terms of quantity but quality. I always used a basic plain flour which was always so ‘hit and miss’ when doing a Sunday roast. I even dabbled with strong bread flour which was an absolute mistake. So I know this sounds ‘plain daft’, but always use a flour that specifically states…’for use with puddings and batters’. I know it sounds like common sense, but you would be amazed at the amount of recipes out there that just ask for plain flour from their list of ingredients. I’m also aware that there are some great cooks out there who can easily bake beautiful Yorkshire Puddings out of basic flour…but hey, I’m not one of them!

So off we go. Firstly, this recipe makes a generous 4 puddings in a basic four pudding tin. You can also use smaller tins or even larger tins (please see the blatantly shameful Amazon ads below!).

Here’s how I do it

Ingredients (makes 4 puddings)

• 100ml of flour
  
• 100ml milk
• 1 medium sized egg
• Pinch of salt
• Sunflower oil for cooking
  

Method

1. Put the flour and salt into a bowl, add the egg and mix into paste.
2. Gradually add milk and whisk into a batter, removing any small lumps.
3. Grease out the tin with a little sunflower oil and add a teaspoon of oil to each of the pudding moulds.
4. Pre-heat the oven on a high heat and wait around 10-15 minutes until the oil becomes hot
5. Add the mixture, return to the oven and leave well alone for at least 25 minutes (depending on your cooker setting)