Yorkshire Puddings

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There’s nothing quite so comforting as a good old fashioned home made Yorkshire pudding 🙂 (particularly in this horrible rainy weather!) This recipe is Jamie Oliver’s and ever since I found it I have always made my own from scratch. They are super easy to make so long as you stick to the three golden rules:

  1. Whack your oven up to its highest temperature to pre-heat the muffin tray and whilst they are cooking.
  2. Use vegetable or sun flower oil – NOT OLIVE OIL!
  3. Whatever you do…no matter how curious you are…DO NOT OPEN THE OVEN until the 10 minutes cooking time is up

If you follow these golden rules you will always have giant Yorkshire puds which are fluffy on the inside and crispy on the outside – delicious smothered in gravy!

When me and Tim were in New Zealand in 2011 we stayed with a lovely family in Havelock. They called Yorkshire puds Havelock dumplings and they were just as scrumptious as the English classic – so whatever you call them is fine … so long as you cook them from scratch! 🙂

Enjoy!

Holly xx

Ingredients:

  • vegetable oil
  • 2 large free-range eggs
  • 100 g plain flour
  • 100 ml milk
  • sea salt
  • freshly ground black pepper

Method:

1.  Preheat the oven to 225°C/425°F/gas 9.
2. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
3. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
5. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
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