A recipe that I’m sure will cause argument! I spent hours looking at different recipes for Yorkshire pudding, all I can say is that this works for me.
What you’ll need
Serves: 8 or more
2 large free range eggs
30g olive oil
125g plain flour
Salt and fresh black pepper
Grape seed oil for cooking
Let’s get cooking
Mix together all the wet ingredients and gradually blend into the flour using a whisk or hand blender. Season to taste with the salt and pepper. You can add flavourings such as thyme or fresh grated horseradish at this stage if you wish.
Leave the batter to rest in the fridge overnight and blend briefly before use. I like to use 10cm individual tins or small blini pans but you can also use a conventional Yorkshire pudding tin.
Pre-heat the oven to 190°C and heat the tins/tray. Add a little oil to each tin or cavity in the tray. Reheat until the oil is smoking hot. Pour in enough batter to come two-thirds of the way up the tin. Bake for 15-20 mins until well risen and a deep brown colour.
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