Recipe by Nif
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!
Top Review by Noo
I have to admit that I already have a great, foolproof way of making Yorkshire Pudding...I use the Gary Rhodes method, but as the foul mouthed Ramsay and Rhodes cannot stand each other, I felt compelled to have a bash at Gordon's method as see how they compared....although the real secret is making sure that your batter is fridge cold, your oil smoking hot and keeping the oven door shut!!
Mine rose maginificently ( as usual), but even though they were delicious, and the family devoured them with glee, we did think that Gary's had the edge.
So saying that...this is a good solid method that does work!!
Made and reviewed as a THANK YOU for tagging in PRMR during the recent TIC-TAC-TOE event.
- 4 large eggs
- 1 1⁄2 cups whole milk
- 1⁄2 teaspoon coarse salt
- 1 1⁄4 cups all-purpose flour
- 4 tablespoons vegetable oil (or beef drippings)
Directions See How It's Made
- In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
- Preheat oven to 425°F.
- Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
- As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
- Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.