My husband often catches me sitting in front of my oven as I watch my food bake. It’s certainly better than TV. Cookies brown, pork roast crackling goes crunchy, cakes rise. And Yorkshire puddings are one of the most satisfying rises of all, starting out bubbling around the edges, then blooming dramatically into wonderful bowls of crispy dough, the perfect vehicle for gravy.
I tested various recipes, with Jamie Oliver and Delia Smith’s recipes rendering suprisingly disappointing, heavy Yorkies. The recipe below follows Mary Berry’s. The batter is thin but this produces the lightest Yorkies, which work so well with the mandatory roast beef.
I also prefer to make one or two large Yorkshire puddings rather than trying to quickly and accurately pour equal amounts of batter in to 12 muffin tins.
Makes 12 muffin sized Yorkies or 1 greedy large one
- 3 eggs
- 115g/4oz flour
- 275ml/½ pint milk
- beef dripping or oil with a high smoking point