Unless you have English heritage, there’s a good chance you have never heard of, let alone eaten a Yorkshire pudding.
The original purpose of the humble Yorkshire puddings back in ‘ye old day’ was to stretch the meat in the main meal further. It was served, covered in gravy as an entree of sorts. This was because, when meat was expensive, the Yorkshire pudding would act as a stomach filler, meeting the appetites of working men, therefore allowing the host to serve less meat on each plate and feed more people.
Being English, I grew up on Yorkshire puds. My mum would make them on a Sunday and serve them with a roast whether it be chicken or beef. I love this Jamie Oliver recipe, my kids absolutely devour them when we have a roast and my little niece lovingly calls them “brown cakes.”
Give this recipe a go first and if they fail (which they shouldn’t!) you can always grab a pack of “Aunty Betty’s ready made Yorkies” from the freezer section at Woolies which are as equally delish if you’re time poor (Shhhh, it can be our little secret!)
2 large eggs
100g plain flour
1. Preheat the oven to 225°C
2. In a 12 hole muffin/cupcake tin, add a tiny splash of vegetable oil into each of the compartments.
3. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
5. Carefully remove the tray from the oven, then quickly, yet confidently, pour the batter evenly into the compartments.
6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
Best served with roast beef, veggies and lashings of gravy.