How to make the biggest Yorkshire puddings is something every Sunday cook wants to know. What secret ingredient is it that makes them simultaneously fluffy but crispy, lovely and light but still firm enough to hold a good dollop of gravy? From our countryside restaurant in Nottingham to your kitchen table, we’re giving you the Tom Browns Brasserie and Restaurant Yorkshire pudding recipe that your mum would be proud of – and may try and nick the recipe off you too!
The good old yorkie is pretty straight-forward, you don’t need to be a fancy restaurant to make them perfect, and you’ll usually be able to rustle some up with what you’ve got in the kitchen, which could prove dangerous! The beauty of the yorkie is that they can be made up to a whole day in advance, so your Sunday lunch just got a whole lot easier!
To make 12 Yorkshire puddings, you will need:
100g of plain flour
3 large eggs
250ml of milk
A good measure of sunflower oil
A healthy pinch of salt
Muffin tray (12x holes)
Larger cooking tray
Let’s get cooking!
- Sift all of your flour into a large cooking bowl and add the pinch of salt.
- Crack your eggs into the mixture and beat them in until they’ve all combined.
- Gradually whisk in your milk until the whole mixture is smooth. This can take about 5 minutes to get all of the lumps and bumps out, but trust us; it’s 100% worth it.
- Important step – let your mixture sit for an hour (or overnight in the fridge – just whisk up first). This makes for a super crispy pudding and can also be handy if you’ve got lots of other prep to get out of the way!
- While your batter is sitting, heat up your oven to full whack - 240C
- Grab a muffin tray and coat each of the holes in a good helping of sunflower oil, just under 1cm of oil in the bottom of each of the holes – this helps give your Yorkshire’s the best rise and don’t worry if this seems like a lot, you will leave most of this behind. Then, pop your muffin tray onto another larger tray to catch the oil overspill and put in the oven.
- When your batter has been rested and your oil is nice and hot, carefully bring the tray out of the oven and pour your thick batter gently but confidently into each of the holes, trying to make each pudding as equal as possible. Try your best not to get any drips onto the tray as they will burn and hinder the rise of each individual pudding
- Cook your puddings for about 15/20 minutes, but most importantly do not open the oven door while they are cooking! This will kill any rise that your puddings will have and could leave them crumpled and doughy.
- When your puds are golden brown, bring them out of the oven and onto some kitchen towel, draining off the excess oil. Your Yorkshires could be served straight away, or you can pop them on the side and pop them back in the oven to warm up for when they are needed!
We promise you, these puds will be talk of the table at your next Sunday lunch, but why keep them as savoury? Try the twist of serving any left over puddings with ice cream, crushed honeycomb and a drizzle of toffee sauce and you’ve got yourself a winning dessert – two dishes for the price of one!