The humble Yorkshire pudding; this showstopping side dish has been a favourite part of roast dinners for centuries. Also known as popovers in the US, they can be served sweet, filled with jam (but we reckon that gravy is the winner here!).
Made using just four ingredients, there’s no need for shop-bought Yorkshire puddings once you’ve mastered our top tips for these simple and impressive gravy vessels. There’ll be oohs and ahhs at your next Sunday roast if you follow these golden rules for golden Yorkshires…
- First things first: the perfect batter. Whisk eggs, flour, milk, water and a pinch of sea salt until smooth. Ideally, make the batter in advance and leave it in the fridge to rest. This isn’t essential, but we think it makes for lighter Yorkshires.
CHOOSE YOUR SHAPE
- Now, you’ve got two options when it comes to what you want your puds to look like. There’s the classic “dip”, which lends itself perfectly to being filled up with piping hot gravy, or you can go for a taller, more billowing Yorkshire like these ones.
SPEED THINGS UP
- It’s important to get your batter into the hot oil (more on that later) as quickly and carefully as possible. So, we recommend making your batter in a large jug for easy and speedy pouring into the trays.
WHICH OIL SHOULD YOU USE?
- One of the main reasons why Yorkies don’t rise is because the oil isn’t hot enough, so make sure that there’s bubbling and sizzling as you pour your batter into the oil. Add the oil to your chosen roasting tin or cupcake tray and let it heat up in the oven for 5 minutes before adding the batter to make sure it’s piping hot. Vegetable oil is good but beef dripping is great, and both will get really hot without burning.
WHACK UP THE HEAT
- Once your meat (or main event) is out of the oven and resting, turn the empty oven up to full whack so that’s it’s super-hot when you bake your puds – 220°C at least. This gets the oil smoking and will make sure that they rise but still keep their shape. Also, no peeking! Once the batter is in the oven, set a timer and don’t open the oven door, as this might make them deflate.
These are the Food Team’s favourite Yorkshire puddings, which Jamie whipped up on Jamie & Jimmy’s Friday Night Feast with Mark Hamill – the force was strong with these ones!