Tuesday, April 13, 2010

The Yorkshire Pud

As I mentioned Yorkshire Puddings yesterday, I thought I should talk a bit more about them. They are an English Sunday Roast staple, paired beautifully with beef and gravy. The rising part is a bit of an art form as they are only made out of milk, eggs and flour. Jamie Oliver has a great recipe. The key is to put the fat in the pan and get it super hot before pouring the batter in.

This is what they should look like..

Once you have mastered the Yorkshire Pudding, you can then progress to the 'Toad in the Hole'. This is a big Yorkshire Pudding filled with pork sausages. Again, gravy is a must, I rather like mine with onion gravy.

OK, so I decided to make cheesy Yorkshire Puds to go with some sausages for the children. I must say that this was my first time I had attempted to cook them whilst being in the mile high city.

This was my first attempt......hmm

Not to be beaten, I tried again.............

and again................

Then I gave up. Not sure what went wrong but I love the fact that rather than blame my cooking abilities, I can happily blame the altitude. Gotta love that about Colorado!!!


  1. Easiest way to get them to rise is starting with your mixture. Use a small cup to take the measurments or find 3 small cups about the same size. Crack 2 eggs into the first cup and judge where measure is, then with the second cup add plain flour to match the level with a pinch of bicarbonate of soda / baking soda(DO NOT USE SELF RAISING FLOUR). Then in the third cup add water with some milk (it should be more water than milk). Mix your batter and chill it in the fridge for 20 minutes or so while you get the oven redhot. Now for the overn add a dash of cooking oil to the bottom of each cake well on your baking tray and put the tray into the oven.
    You'll have to get the oven really hot (220c or 445f)and Ideally you want the oil to be smoking in the centre of the cakewells on the tray. This is because you want the hot baking tray to sear the batter as you pour it in creating the lining on the bottom of your puds. So using oven gloves remove the baking tray and add your batter mix to each of the wells on the tray (you can use indvidual cake tins just don't use a flat tray) then put back into your hot oven.
    It should only take about 25 to 30 minutes for your batter to rise and turn into crispy yorkshires. Hope it works out the next time you try.

  2. above is my fathers recipe he's been making yorkshires for years and when they rise they'd put some of the TV chefs to shame.

  3. Thank you so much for taking the time to give me your Father's recipe, it was very kind of you. I will be trying it out this weekend. Tara xxx