Still trying to figure out what to serve with your main course on Christmas Day? These are one of my favourite choices as a side dish because they go well with so many different types of food.
Yorkshire Puddings are a traditional British dish which originated (unsurprisingly) in the county of Yorkshire. We will be eating them on Christmas Day with our annual treat of Beef Wellington, but usually they are eaten with roast meat. Don’t forget to have lashings of gravy!
In addition to being a great side dish, you can also make mini ‘Yorkies’ into tasty little appetisers or buffet party food by topping them with whatever you fancy – think about cold meats & mustard, or smoked salmon & sour cream, or even mushrooms for the vegetarians.
The main tricks to getting your puddings to rise are to chill the batter before cooking and also to get the oil in the pan to be very hot before you add the chilled batter. Plus, try not to open the oven during the cooking time until you really have to.
Ingredients – makes 6 large or 12 small:
- 75g/2.5 oz plain (all purpose) flour
- 2 eggs, beaten
- approx 1/2 cup milk
- approx 6 teaspoons oil, for cooking (I use vegetable oil)
- In a large bowl or jug (a jug makes things easier), mix the flour and eggs together and then gradually whisk in the milk until smooth.
- Chill the batter for 30 minutes.
- Once chilled, add a little more milk to make up to 300ml/10 oz and whisk again.
- Heat your oven to 230C/210C fan forced/450F.
- Get a muffin pan with either 6 large (‘texas’ size) or 12 small holes and pour enough oil into each hole to cover the base.
- Put the oiled pan in the oven and remove after about 5 minutes when the oil is very hot and just starting to smoke a little.
- Carefully divide the chilled batter between the holes in the pan. The batter should sizzle on contact with the hot oil.
- Cook the puddings for about 20 minutes until they are puffed up and browned – try not to open the door until they are done if you can avoid it.
- Serve and enjoy!