People that know me well, or have at least heard me speak, will know that I am from Yorkshire. I know there is a Yorkshire Day (1st August) but I only discovered recently that there is a Yorkshire Pudding Day! I feel like such a Yorkshire let down. I think there is a day for anything and everything but I love Yorkshire puddings so its all good!
It is coming up on Sunday 7th February. As it will be a Sunday, I thought that there is no better way to prepare Yorkshire puddings than having them with a roast dinner. They are the perfect mix and a classic in our house.
My favourite roast dinner has to be with Welsh Beef. Cooked medium-rare and seasoned to perfection.
Then for me there is nothing better than lashings of gravy on my Welsh beef and lots of veggies. There of course has to be plenty of Yorkshire puddings! I always learnt from my mum that you should always add an extra egg than the recipe says for Yorkshire puddings. And the other trick? The oven has to be piping hot. You aren’t going to get any good Yorkshires if the oven isn’t hot enough.
So here is a recipe for Yorkshire puddings, from a real Yorkshire lass 😉
Ingredients to Make 12 Medium Sized Yorkshire Puddings
- 140g plain flour
- 4 eggs
- 150ml milk
- 50 ml water
- oil for cooking
- Put the oven up to 240°c and put a drizzle of oil in each muffin tin hole. When the oven is at the right temperature, put the muffin tray in to heat through thoroughly.
- Then beat the eggs and the flour together until it is al mixed and nice and smooth. Then add the milk and the water and mix until it is all smooth.
- Use a ladle (or put the batter in a jug) and pour into the heated muffin tins. Turn the oven down to 230°c and then cook them for around 20 minutes. Don’t be tempted to open the door to check on them, they need to cook undisturbed.
What is your favourite way to have Yorkshire puddings? Enjoy!