Yorkshire pudding freeze ahead


It took me years to finally get this quite right, and I'm now rather happy with the result - every time.

Apart from all the usual research online, watching cooking programmes etc, putting it to practice is really one big key factor.

After numerous attempts and experiments - both success and failure - here's what has worked for me:

150g plain flour
A pinch of salt and pepper
3 eggs (size may vary, but they should weigh the same as the milk)
200ml fresh milk (don't ever use skimmed or low fat)
Any vegetable oil (but not cold pressed like olive oil)

First, is to lightly beat the eggs, then mix in the milk.

Mix the dry ingredients together in a deep bowl, make a hole in the middle, then pour the milk and egg mixture in slowly, whilst mixing it together with a whisk.

The trick is not to over mix it. As long as there isn't too large a flour lump in the batter, I find it fine.

Then I'll cover it loosely with cling film or just a plate, and place it in the fridge while I get on with other stuff. After an hour or so, there will be some air bubbles generated and that's good.

Just before setting up the oven, take it out and lightly stir the batter to smoothen it.

Set oven to 230ºC, fill each hole of a muffin tray with about 1 tablespoon of oil, heat it in the oven for about 10 minutes. Take it out and fill each hole with the batter, up to about 3/4 high. As you drop the batter in, you should hear some sizzling sound.

I prefer a 6-hole tray, as the heat won't change too much during the filling process. We do want that instant cooking when filling in the batter, as it does affect the rising of the puds greatly. And we only have a small oven.

In it goes to the oven and cook for 15-18 minutes, depending on the oven. When it's done, I'll fish each one out with a skewer or a tong and place them in a dish lined with paper towel. There will be oil left in the holes enough to make the next batch.

This set of ingredients make about 18 Yorkshire puddings. I do cook ahead and freeze the lot when they are completely cool. Just heat from frozen at 200ºC for about 5-8 minutes. This helps saving loads of time and hassle on any big day and they will be nice and crispy every time.


Comments

  1. I'm also happy with the results every time :)

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