At twelve years old, a friend and I would come home from school and make Yorkshire puddings as a snack. What a way to fill a hunger gap! Serve with a roast beef dinner to sop up rich gravy. The trick to delicious puddings is to not open the oven door at all for at least 15 minutes once you get them cooking. Resist the temptation!
Ingredients:
3 eggs
1 cup flour
pinch of salt
1 1/4 cups milk
vegetable oil
In a bowl, mix together the eggs, flour, salt, and milk until smooth. Set the batter aside in the fridge to chill for 30 minutes.
Pre-heat oven to 475 F. Set a muffin tin on a cookie sheet and place in the oven as soon as you turn it on and while it pre-heats. When the oven is ready, place about 2 tsp of oil in each muffin cup and place the pan back into the oven for another 5 minutes, or until the oil is smoking hot. Take the batter out of the fridge and give it a good stir. When the oil is hot, quickly open the oven door, pull the rack out slightly so you can reach the muffin tin, and pour the batter into the cups one by one. Fill them only 2/3 full or they will overflow as they rise. Quickly shut the oven door and let the puddings cook.
Do NOT OPEN the oven door again for 15 minutes. At this point, the puddings will be risen and golden, yet still soft in the middle. If you want them to be crispy all the way through, turn the heat down to 300 F and cook for about 10 minutes longer.
Makes 12
Adapted from Jamie Oliver’s Food Revolution
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