Well, how can a Sunday dinner ever be taken without the good old Yorkshire pudding? Not in this household anyway.
Yes, it may be a traditional accompaniment to Roast Beef, of which it does go very well together, that I cannot disagree.
Here at the Brewers though we have Yorkshire pudding with every Sunday roast dinner we have.
I always make a batch of 12 as they are of a generous size. My two little ones, Arthur, and Esme share one between them while the rest of us have one each and if feeling ravenous my wife and I may have another topped with extra gravy. Why would we let them go to waste?
If, however you cannot devour them in one sitting you can freeze them. Once cooled freeze them and use within one month.
Come and join our tradition and see if you can resist the Yorkshire pudding on all of your Sunday roasts.
- 4 eggs
- 130 g Plain Flour
- 220 ml milk
- 2 tbsp. water
- Salt and Pepper
- Pre heat your oven to 230°C. In a large bowl add your eggs, flour and milk and whisk until smooth and all of the lumps are gone (see note). Season with salt and pepper, add the water and then allow to rest.
- Place a 12 hole muffin tin on a baking tray and then pour a little oil in each muffin hole. Place into the oven for around 10 minutes to heat through.
- Take out the muffin tin, put the batter into a pouring jug and then pour evenly into the holes. The batter should sizzle a little when you pour it in.
- Bake in the oven for about 25 to 30 minutes until risen and a deep golden brown.
- Allow to cool if freezing or use immediately. The Yorkshire pudding could be made ahead on the day and then warmed in the oven for a few minutes before serving your Sunday dinner.