To make Yorkshire puddings, you need to be British.
Unfortunately, if you're not, you'll have to follow
this recipe EXACTLY:
A Wooden Spoon – this is the most important
A Glass Bowl
Approx 3 cups Plain (all-purpose) Flour
1 Cup Milk
2 teaspoons Salt
Approx 1 ¼ c Water
Add flour to the bowl and make a well (see
photo 1). Sprinkle salt over the flour.
Add eggs into the well. (see Photo
Add the milk, gradually and mix with eggs keeping
the mixture in the center gooey, by mixing in the
well and only taking in flour as the mixture is wet
enough, stirring from the middle outward keeping it
gooey (see photos 3 &
4). You need the mixture this stiff in order to
beat out the lumps and to let the flour release the
gluten and this must be done with a wooden spoon rather
than an electric or hand whisk which is used to add
Slowly add the water, as you are stirring, to thin
out the batter to the consistency of double (heavy)
cream. (See photos 5&6)
When you have reached this consistency, place the
bowl in the refrigerator to chill the mix.
Put a full teaspoon of lard/Crisco in the muffin/Yorkshire
pudding tin. (See photo 7)
Heat the oven to 425 F or 220 C. Place the tin in
the oven to melt the fat until it begins to smoke.
Remove the pan from the oven and pour the chilled
batter mix into the hot fat (be careful!). (see
Photo 8) Place back in the oven for 18-20 minutes.
Resist the temptation to check until they
are nearly done as opening the oven during the cooking
can cause them to fall.
Puds should be crispy and golden brown on the outside
and pudding-y in the inside.
(see photo 9&10)
Serve with mushroom ketchup and gravy with your roast
dinner (or eat them cold for breakfast like Afton!?)
If you are cooking puds with your roast, cook the
roast first and as it is resting on a board covered
with foil, turn the oven up to make the puddings.
The oven must be hot for the puddings and roasts are
generally cooked at a lower temperature.