Love Stews? Love Yorkshire Puddings!
If you love stews and casseroles and you haven't been dunking delicious (and totally addictive!) basic Yorkshire puddings into them then you've been missing out!
When I first served these basic Yorkshire puddings to my in-laws I got some funny looks. The idea of eating cooked batter with a juicy meat stew did not appeal, in Albania there are no Yorkshire puddings. But, after home cooking a nice thick meat and carrot stew and giving them ago they loved them instantly. We now have fresh bread and Yorkshire puds with every stew, casserole and roast dinner.
I always use to keep a bag of ready made yorkshire puddings in the freezer however I’ve been trying out, adjusting, tweaking and experimenting with various recipes to try and find a great homemade basic Yorkshire pudding recipe to compliment your home cooked foods.
I’ve come to the conclusion that the best way is to keep it simple, ensure you add salt and use the 20 minutes of stew cooling time to let these basic Yorkshire puddings cook.
Basic Yorkshire Puddings (Makes 12)
- 150g plain flour
- 4 medium eggs
- 220ml milk
- 1/2 tsp salt
- Vegetable oil
A lot of recipes like the oven to be at 230 degrees or in some cases higher, however I have found using 220 degrees works just as great and ensures a good shape.
Preheat the oven.
Using a 12 hole baking tray (cake tray or muffin tray for larger ones) add some vegetable oil to each hole. The key is to only add a little so it just covers the bottom of the hole. Place this into the preheated oven on the bottom shelf for 10 minutes to bring it up to temperature.
While the oil heats, whisk together in a jug (or bowl with pouring lip) the rest of the ingredients ensure all the lumps are dissolved and a batter is formed.
Remove the tray from the oven and pour slowly into each hole the batter. As you pour in the batter the oil will rise above (the batter sinks) so fill each hole until the oil reaches the top.
Carefully place the tray back in the oven.
This is a great time to dish up your stew or casserole into bowls so they cool to a ready to eat temperature while the batter is cooking.
Check the Yorkshire puddings at 20 minutes – you are looking for a nice golden brown colour and the shape will be a puffed up circle with the centre indented. Give them a couple of minutes extra if required.
Put them into a bowl and serve straight to the table.
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