Weekend Recipe: Yorkshire puddings, please
Make 2021 the year that you make all of those recipes you have been afraid to try. Yorkshire puddings were on my to do list for a long time and when I found this fool proof recipe from Chef Gordon Ramsay, I was thrilled. This recipe will take your Sunday roast beef dinner to a whole new level. Do make a delicious red wine gravy to pour these delightful popovers and enjoy. I also like to make a quick horseradish sauce combining horseradish and sour cream to serve alongside the roast.
Makes 12 puddings
4 large eggs
1 1⁄2 cups whole milk
1⁄2 teaspoon coarse salt
1 1⁄4 cups all-purpose flour
4 tablespoons vegetable oil (or beef drippings)
In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
Preheat oven to 425°F.
Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
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