oh my goodness, such a weird name. Oh the british – why call something a pudding when it is not smooth, not a bread pudding, not eaten with a spoon… If you have not figured it out yet, this is a bread, it’s like a popover. Big or small, full of air and fluffy and delightful!
We saw this on the junior british baking show. It was supposed to be a portion of the item they were making. We decided to just try the yorkshire pudding portion / the base.
It is a pretty easy recipe to make and honestly any size pan, muffin pan, pie tin etc will work – how cool is that.
Slap some butter or nutella on it.
Yorkshire Pudding
Ingredients
- 100g plain flour
- 2 large eggs
- 200ml whole milk
- ½ tsp salt
- 1½ tbsp chopped flat-leaf parsley
- 1 tbsp vegetable oil
Instructions
- Make the batter.
- Whisk the flour, eggs, milk and salt together in a bowl or jug until smooth.
- Whisk in the parsley, then cover the bowl and leave to rest for 20 minutes.
- Heat the oven to 220°C/200°C fan/425°F/Gas 7.
- Pour 1 tbsp oil into each of the 23cm round tins and grease the sides with a little oil.
- Place the tins in the oven for 5 minutes, until very hot.
- Very carefully remove them from the oven and pour half the batter into each tin.
- Return the tins to the oven and bake for 14–18 minutes, until puffed up and golden.
- Remove from the oven and immediately turn out the Yorkshire puddings onto a sheet of baking paper.
- transfer them to a wire rack and leave to cool for 5 minutes.
Verdict:
Wow! Who knew you could make a popover that didn’t fall.
This is a fabulous, quick, tasty, versatile treat!
Still don’t get why it is called a pudding, but i’ll get over that eventually!
If you try this, let me know what you think!
