Looking for a traditional British dessert to serve to your family tonight? If you chose puddings for your cheat day, let’s see how they’re made. We warn you though: Yorkshire puddings are not for beginners and it takes about 1 hour and a half to prepare. It looks simple, but it takes practice to make the perfect puddings. If you’re looking for a quick dessert, this is not the right choice but if all you care about is taste, Yorkshire puddings will leave you satisfied.
List of ingredients
6 oz. plain flour
1 tsp. salt
300ml cold milk
150ml cold water
15ml vegetable oil
As you see, you don’t need much to prepare these puddings. You are likely to have these ingredients in your house right now, so this saves you from taking a trip to the local grocery store.
Put the flour and the salt into a big bowl that allows you to mix the ingredients without splashing the batter all over the place. Beat the eggs in a separate bowl and then place them in a well at the centre of the salted flour. Don’t forget the milk and water. For the best taste, you should buy full fat milk but if you are on a diet it’s better for your health to choose the low fat type. Whisk until you obtain a smooth mixture.
When you’re done, pour it into a bowl, cover it with a lid and let it sit in the refrigerator for about 1 hour. You might want to catch up with the latest episode of your favorite TV show during this time or maybe go for a run so that you don’t feel guilty about eating the puddings afterwards.
Preheat the oven to 450 degrees F and line the Yorkshire pudding tray with oil or fat. Don’t be too generous with the oiling part but make sure to cover the entire surface. If you don’t have a special Yorkshire pudding tray, a 12-hole cupcake tray will be just as good. Put it empty in the oven for 5 minutes to heat it a little.
Take the batter out of the fridge, mix it well and then pour it into the compartments of the tray. Don’t overfill them because it will get messy. Put the tray into the preheated oven and bake for 25 minutes. If for some reason, after this time the puddings are not raised and golden-brown, live them in until you obtain this look. Take the tray out, let the puddings cool and they are ready to eat!
The best thing about this dish is that it can be frozen and defrosted later on, so that you don’t waste any more time cooking. Some of the taste will probably be lost, but they will still be delicious. After the puddings have cooled completely, transfer them into an airtight special freezer container. You can keep them frozen up to 3 months. As for reheating, place the puddings on a baking sheet and cook for 10 minutes in the oven on moderate heat until they’re crisp.