On Saturday my boyfriend Andrew and I flew to Perth to spend the next 2 weeks with his family. We haven’t done very much since we arrived – the 40°C plus heat being a significant reason – but we have had tasty, hearty home cooking every day since. One of the things that I wanted to learn to cook was Yorkshire Puddings, a favourite of Andrew’s and something that his auntie and mother are very experienced in making (he and his family originate from the North-East of England).
There were no measurements as such, just guesstimates based on lots of years of family practice and experience, but it was basically about 2 cups of flour, a handful of salt, 3 eggs and enough milk to cover the dry ingredients whisked together. The mixture has to be runny so a bit of water was added. It was then refrigerated for a couple of hours.
The muffin tray that we used had been prepped about 1 week beforehand with oil (I think it was just smeared with vegetable oil and left for the week). When it was time to cook the puddings, we filled each cup with enough vegetable oil to cover the bottom of the tin and this was put into a 200°C oven until the oil started to smoke (around 10-15 minutes).
Once the tray was taken out, each cup was filled about 3/4 full with the pudding mixture. The tray should be placed back into the oven as soon as possible. The puddings were then left to cook for about 20 minutes, or until browned and then flipped over so the bottoms browned up nicely as well. How crispy they are is essentially dependent on the preferences of those eating them but the ones we made were done crispy on the outside and a little chewy on the inside.
We served these Yorkshire Puddings with roast turkey breast (itself served with gravy and cranberry jam), cauliflower and broccoli with cheese sauce, peas, carrots and creamy mashed potato.