One of the staples of British cooking yet very versatile. Commonly served as part of a Sunday lunch yet it has many other uses too.
Originally it was a starter aimed at filling the family before the main meal was served and reducing the amount of meat needed. Now, it is most often served as part of the main meal.
- 3 large eggs
- 115g/4oz/1 cup plain/all-purpose flour
- 275ml/½ pint/1¼ cups milk
- Soya or sunflower oil
- Rosemary for beef, sage for chicken or just choose a herb.
- Turn the oven on to heat to 200°C/400°F/Gas Mark 6.
- Pour around 1 teaspoon of oil into each of the indents in a 12 size cake/mini muffin tin then put in to the oven as it heats. The oil should be close to smoking by the time the oven has fully heated.
- Beat eggs, flour, milk, herbs, salt and pepper together in a bowl then leave while the oven finishes heating.
- Remove the tray from the oven using an oven glove then divide the batter mix between each of the indents in there.
- Return to the oven for around 20-30 minutes. The exact time will vary according to the size of tin that you are using. Your goal is to get a well-risen Yorkshire Pudding which has crispness around the edges yet a base that is still on the softish side.
- Serve with your favourite Sunday Lunch or any time during the week as the mood takes you.
- Alternatively, set on one side. Cover so they are ready for a meal the following day. If doing this then just put into a hot oven for 3-4 minutes to re-heat.
Yorkshire Pudding is best prepared when the oven is already on to cook a roast of some description. It saves energy to make them that way. However, this way can be useful if a lot are needed for a big meal.