Six months ago, I would not have considered myself a yorkshire pudding expert. My efforts were always a bit hit and miss, sometimes really tall and lovely, sometimes flat and stodgy. In my opinion the perfect yorkshire pudding has to be tall and crispy around the edges and soft in the middle, then you can pour your gravy in the middle and enjoy the contrast of soft and crispy textures.
My epiphany happened when I saw Jamie Oliver making yorkshire puddings. His method is so simple it is ridiculous.
Here are the basic pre-requisites:
1. Have your oven as hot as possible – the ideal time to cook your yorkshire puds is when you have taken the meat out to rest – you can then crank the oven up to between 200 and 220 deg C.
2. Put your tin or tins in early to get the fat as hot as possible – it doesn’t matter if you make individual yorkies in a muffin tin or one big communal yorkie – just get the tin in early.
3. Make sure there is enough fat to cover the bottom of the tin – I use lard because it imparts extra flavour, but you can also use oil.
4. Now for the recipe – use equal volumes of egg, milk and plain flour plus a pinch of salt. I always measure out the egg first – a one egg yorkie in a standard 7 inch round cake tin will serve 2-3 people, so just scale up from there. Use a measuring jug – if one egg measures 50mls, add 50mls of milk and then spoon flour on top up to the 150ml mark. Add a pinch of salt (bigger pinch for bigger volumes) and whisk with a fork or a balloon whisk until it is smooth. Don’t stress if there are a few small lumps, it will all be ok in the end.