For versatility and simplicity, there are not many recipes that beat the humble Yorkshire pudding. Fluffy, yet crisp. Light, very moreish, and using only four ingredients (not including pepper and salt).
So what can you use a Yorkshire for? Well, apart from the obvious accompaniment to a roast dinner, one giant Yorkshire pudding can make a wrap sandwich, they can be filled with ice cream and then drizzled with honey or filled with anything that takes your fancy. One of my all-time favorites is leftover chicken with vegetables in a creamy sauce. Delicious!
What makes this the best Yorkshire pudding recipe that you'll ever taste is that they are crisp and not at all doughy. Solid enough to hold a filling or gravy, they are still light enough that you can easily polish off several without any feeling of guilt! This is down to the batter being made with a little less flour than other recipes. I also recommend using either dripping or lard to cook them as I have found this makes a superior pudding.
There is often a debate as to whether the success of a good Yorkshire depends on putting the batter, before cooking, into the fridge. I have never seen much of a difference when I have tried refrigerating the batter. I firmly believe that it all depends on the amount of fat in the muffin or Yorkshire tin and that the fat is good and hot. Too much fat and you have oily Yorkshires, and if the oil is cold they are doughy.
The Best Yorkshire Pudding Recipe You'll Ever Taste
Makes 6 large Yorkshires or 12 small ones.
Ingredients:
125g Plain flour
3 Whole eggs
200ml Milk
6tsp Fat/oil
1/4tsp Salt
1/4tsp Pepper
Method:
Preheat the oven to 210°C (410°F)
Prepare a muffin tin by placing a small teaspoon of lard, dripping or oil in each cup. Place in the oven.
In a mixing bowl, measure out the flour and add in the eggs. Mix together.
In three or four stages, whisk in the milk.
Carefully fill the muffin tin equally with the batter. (I prefer to do this while the pan is still in the oven so as to retain the heat)
Bake for 20-25 minutes.
Serve immediately.
Leftover Yorkshire puddings can be stored for two days in an airtight container in the fridge or for longer in the freezer. To reheat, bake in the oven for 5 minutes at 210°C (410°F)