How to make the perfect Yorkshire puddings to go with your Sunday roast!
Perfect Yorkshire puddings eluded me for a long time. Flat ones, wonky ones, soggy-bottomed ones!
Occasionally I hit the right formula, and that was always cause for a bit of a celebration. But the next time, despite appearing to have followed the same process, they turned out flat again!
It turns out, the problem was with my oven. I had an old oven (like 15+ years old) and the temperature wasn’t always consistent, plus it used to lose heat really quickly when the door was opened. I didn’t realise this at the time, and continued to try different things to figure out that perfect formula.
I know this, because since having my new oven, my Yorkshires have turned out perfect every time.
Now, I’m not suggesting you go out and buy a new oven as part of this recipe – but it is worth knowing that you need your oven to maintain a temperature of 220C/425F. An oven thermometer is a great help in figuring this out.
Also, once the fat is really hot, you need to get the Yorkshire pudding mixture into the tin and back in the oven as quickly (and safely!) as possible.
If your oven retains heat well whilst the door is open, then it’s a good idea to slide the rack out with the Yorkshire pudding tin on, and use a jug to pour the mixture into the Yorkshire holes.
If your oven loses heat quickly, then use a hob-safe Yorkshire pudding tin. Take the preheated tin out of the oven, close the oven door and place the tray over a high hob heat whilst filling the holes with the Yorkshire pudding mix from a jug. Then get it back into the oven as quickly as possible (please be careful though, you don’t want to get burned by the hot oil).
So to sum…