Perfect Yorkshire puddings
Achieving perfect Yorkshire puddings is a hard thing to do but I feel I have had some help. This recipe is a homage to my dad who died recently after a battle with cancer. As a bit of background I should explain that my dad was from Edinburgh and my mum was from a little ex-mining village called Cockfield near Darlington, County Durham. The story goes that my dad taught my mum to make Yorkshre pudding and this always made us smile as perhaps it should have been the other way round! The rest, as they say, was history.
Sunday lunch memories
I have vivid memories of dad cooking Sunday lunch and making the most amazing Yorkshire puddings including a huge starter Yorkshire pudding. We would all fight over this as he served it with the most delectable onion gravy.
It has been a long time since I made Yorkshire pudding myself as we had a pretty dodgy oven before we refurbished the kitchen and I just hadn’t got around trying to make it in the new oven. Until today that is… I was thinking of my dad and wanted to make some homemade Yorkshire pudding to go with our Easter roast lamb. I have evolved the following recipe out of various recipes including my dad’s and it works really well.
140g plain flour
4 eggs (about 200 ml)
200 ml semi skimmed milk
sunflower oil or a mild olive oil for cooking
- Heat oven to 230C/fan 210C/gas 8. Drizzle a little oil evenly into 12-hole non-stick muffin tin and place in the oven to heat through (I usually leave them in the oven for 10-15 mins to get sizzling hot).
- To make the batter, put 140g of sieved plain flour into a bowl
- Beat in four eggs until smooth.
- Gradually add 200ml milk and carry on beating until the mix has no lumps.
- Season with salt and pepper.
- Pour the batter into a jug
- Take hot tins from the oven.
- Pour the batter evenly into the tin holes.
- Put the tins in the oven and and leave for 20-25 mins until the puddings have puffed up and browned.
- Serve straight away with gravy.
- If you wish you could cool them and freeze them for up to 1 month but I personally much prefer to eat them fresh.
I know it is traditional to serve Yorkshire puddings with beef but we really enjoyed them with a Greek herb marinated butterfly leg of lamb and paired this with a bottle of 2014 Ronan by Clinet, Bordeaux. This was a fine match for the lamb with integrated tannins, just the right amount of acidity to cut through the lamb with plummy fruit and spice and smoke flavours to give a bit of complexity.
Tip: make sure that if you do put the batter mix in the fridge, if you have made it in advance, that you take it out of the fridge in time to reach room temperature.