Even a child can make these puffed-up deliciously English puddings without the remotest chance of messing up. The recipe is quick and easy, and the result is a perfectly comforting meal.
Simple Yorkshire Pudding Recipe:
Preparation Time: 5 To 10 Minutes
Cooking Time: 20 Minutes
All-purpose flour – 1¼ Cups
Milk – 1¼ Cups (whole, skimmed or your preferred milk)
Eggs – 4
Salt to taste
Pepper to taste (optional)
A pinch of any dried herb of your choice, example rosemary (optional)
Vegetable oil or rendered beef or bacon fat to grease the baking dishes
Crack your eggs into a mixing bowl from which you can pour the batter easily into the baking tins. Beat the eggs; you don’t have to be too thorough about it. Now add milk and mix well. To this add the salt, pepper and herb if you are using them. Now a little at a time add the flour and mix to form a thin batter. Don’t worry if it appears thin, it is meant to be thin. As long as you have carefully measured your ingredients you should be fine.
(Note: Yorkshire puddings taste better when the batter sits for a while. Unless you are in a hurry try to make the batter two hours ahead and refrigerate it. You can also leave it at room temperature for 30 minutes before baking.)
Preheat the oven to 425 degrees Fahrenheit or 200 degrees centigrade. Add a little bit of vegetable oil or rendered fat to the baking tins and put them in the oven for 5 minutes. You can use an iron skillet, cake pans or muffin tins for this.
When the tins are hot give the batter a quick stir and fill them up to 2/3s of their height. Do not fill them completely as the puddings will inflate a lot when baked becoming twice as high.
Quickly put the filled tins in the oven and bake for 20 minutes at 425 F or 200 C until the top turns golden brown. If you feel they haven’t browned yet give them 5 more minutes.
Once they are browned immediately remove and serve. Don’t be alarmed if the puddings deflate. They do that when they are out of oven. You can serve the puddings with fruit jams or preserves as breakfast in the morning. Or, you can also serve them at lunch or dinner with any of your favorite meat gravy or curry.