Monday, October 31, 2005

Yorkshire Puddings

Yorkshire Puddings.

I dunno about you, but my Yorkies are a bit hit-and-miss at the best of times. Recipes vary, but the common denominator seems to be "whack the oven onto its highest setting". I have mixed views on this. Simply put, sometimes it works, other times it just does not. Those frozen ones are good, don't get me wrong, but it aint cookin' is it?
I use a really simple recipe which requires no measuring at all and seems to produce a good batter of the right consistency:

2 eggs
Plain flour
Pinch of salt
water and a bit of milk

Now the science bit:

1. Break the eggs into a large bowl 2. Add a spoonful of flour, whisk until smooth 3. Keep adding flour and whisking in the same way until the mixture becomes really stiff 4. Now add a mix of water and milk a bit at a time until the mixture gets to the right consistency for batter (fairly liquid but just coats the back of a spoon) 5. Add the salt 6.Put in the fridge for 30 mins.

The cooking:

1. Set the oven just under its highest setting 2. Get your Yorkie tin (i've got one that makes 4 giant size like the pic above) and put a little vegetable oil in each compartment thing (roughly 1/4" deep is fine) 3. Put the tin in the oven when its heated up, for around 5mins and until the oil is almost smoking hot 4. (you need to be quick here) get the batter out the fridge, get the tray out the oven, spoon the batter in (something like 2 tablespoons per pud), stick the tray in the oven, close the door.

I reckon they should be done in around 18mins, but you will have to go by trial and error - different ovens and all that.

I'm sure you don't need to be reminded of the golden rule Don't open the oven to check on them or they will not rise man.

I like this recipe, obviously because i'm well lazy, but also, its good because other recipes with strict measurements don't account for variations in sizes of eggs. They just say add two large eggs, when in reality, eggs all vary a bit from brand-to-brand, hen-to-GM-hen.

I tried to make these last night, completely drunk on cheap wine and trust me, it only works when you're sober, no kidding.


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