Yorkshire Puddings

Living abroad in a foreign land can be frustrating when you have no access to your favourite home-cooked delicacies. It’s not too bad in Frankfurt as we’re spoilt with a good variety of restaurants and supermarkets. But occasionally I’ll find myself scratching the walls, dying to have something Singaporean or British.

I’ve learnt to cook a few Chinese dishes and I’m really proud of myself. It really does cure homesickness especially when I’m a foodie person. Thankfully Daniel isn’t a fussy eater and he loves Chinese food too. However a couple of days ago I realised I don’t really know how to cook anything British (and I don’t mean just frying sausages or bacon). Hence I attempted to make a Sunday Roast.

When it comes to cooking something I’m not familiar with I believe in taking baby steps. So I tried to make our own Yorkshire Puddings. Much to my surprise, the recipe calls for only 3 ingredients! And I assure you it’s really simple to make too. The recipe was originally from BBC Good Food but I made a quarter of it.

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Ingredients (Makes 3-4 average sized Yorkshire Puddings)
35g plain flour
1 egg
50ml milk
Sunflower oil for cooking

Instructions
1. Heat the fan oven to 230 degrees cels. Drizzle sunflower oil evenly into a Yorkshire Pudding tin or muffin tin. As I haven’t got either of them, I used a mini-cupcake tin which works fine too. This is why I had 8 mini Yorkshire Puddings even though the recipe claims to serve 3-4. Heat the tin in the oven for a good 15 minutes at least.

The trick to having really fluffy, puffed up Yorkshire Puddings is to ensure that the tin is sizzling hot!

2. Mix the flour and egg in a bowl till smooth. Gradually add in the milk and beat till it’s lump-free. Season with salt and pepper.

3. To make it easier for you to pour the batter into the tin, first pour the mixture into a jug. Remove the heated tin from the oven and pour the batter evenly into the holes.

4. Bake them for 25 minutes or until they’re golden brown. Remove from oven and serve while they’re warm.

Do not open the oven door when cooking Yorkshire Puddings if you want them to rise!

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I wondered why my Yorkshire Puddings weren’t sunken in the middle. I reckoned the tin was too small and it didn’t allow the batter to spread horizontally. However it didn’t affect the taste at all. This October we’ll be back in England for a holiday so I’m definitely getting my hands on Yorkshire Pudding tins!

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The taste was simply marvellous. I love how fluffy it turned out to be although I must admit I was shocked and worried why they didn’t look like the frozen ones.

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And so may I now proudly say that I can make one of Britain’s favourite and most popular dishes!

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12 thoughts on “Yorkshire Puddings

  1. Pingback: Sausages with Sticky Onion Gravy « Chronicles of Yoyo

  2. Hey Yoyo, i tried this on the day it came out and it liked it! thank you for the recipe!

    and you know what, i used self raising flour with this, only discovered my ‘mistake’ after i made the batter. But when do you put the oil? I put it onto the muffin tray before putting in the ‘batter’ and i hope that was the right way. 🙂

    1. Yay! Just read on your blog that you made it.

      You’ll need to brush/ drizzle the oil in the tin and heat the tin up in the oven (230 Cels) for a good 15-20mins. In the meantime you can make the batter. When it’s ready take the tin out and pour the batter in. The hotter the tin the more puffy the Yorkshire Puddings will be.

      1. so you can get my new posts now? yeah!

        oh i see! i put it in after 15 minutes before putting in the batter. some of them was hard and some was soft. what is the texture supposed to be like?

        1. Yes, got it!

          Hmmm… I don’t know why some are soft and some are hard. Mine came out pretty much the same texture. They are supposed to be crispy on the outside and airy inside. Kinda hollow in the centre. Are you using a fan or gas oven? Try not to let them turn too brown or else they’ll be hard. They are usually golden brown. We usually have them with gravy so they do end up soggy.

          1. Haha! I admire his guts for saying that! Don’t worry, try it again and serve with gravy, roast beef/chicken, veg and potatoes and you’ll have a traditional British Sunday roast. It’s even more perfect with mint sauce but I haven’t got it here. MAybe I can make my own mint sauce!!!

          2. Awww!!! You just made my day by saying you want to see more of Frankfurt. I’ve got a muffin recipe to post but geez… I’m lazing on the sofa and can’t get moving. Addicted to watching Japanese dramas!!!

          3. hahah, it is sunday! go relax. I am doing posts for the next 2 days because i am gonna load up on reading instead. 🙂

            yes i love your posts and please let me see more of FF..

          4. me too!! fellow singaporean across the miles. i remember i really liked you and your blog after i saw your haze posts. as angry as i was. haha!

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