Sunday just isn’t Sunday without a Sunday Roast. And a Sunday Roast just isn’t a Sunday Roast without Yorkshire puddings. I might not be Yorkshire born but I am most definitely Yorkshire bred so today I wanted to share my best recipe with you. It never ever lets me down:
The recipe itself couldn’t be simpler but my first tip would be to make up the batter in advance if possible and pop it in the fridge as the colder the batter, the better. Simply whisk together the ingredients in a jug making sure that there are no lumps. It is quite a thick batter but should be nice and smooth with a good pouring consistency. This recipe should make around 12 decent sized puddings.
You need a metal pudding tin and put a good glug of oil in each dimple before putting it in a hot oven to pre-heat (while the rest of your roast cooks of course.) Yorkshires are amazing made with goose fat and I would follow the same method with a blob of fat in each case but I have to restrict my goose fat buying to Christmas only. Mainly because I like to be able to fit through doors. Ahem. But as a treat they really are something else! Now my next tip is that the tray that you cook them in needs to be hot. And I mean smoking hot. It is a case of getting your timings right depending on what else you are making for your roast of course but generally I leave the tray with the oil in the oven for at least an hour while everything else cooks. Like I said, smoking hot.
You need to allow about 20-25 minutes for the puddings to cook so keep this in mind when you are planning your roast. Carefully take the pre-heated tray out of the oven then pour in the batter shared equally over the 12 cases then pop back into the oven to cook. It’s important to try and avoid opening up the oven at this point as you might end up with pancakes. Again, it’s all about getting the timings just right with a Sunday Roast but they should be lovely and golden and risen and fine to check on after about 20 minutes. Trust me, they are worth the wait. Yum!
Happy Sunday folks!