- 4 Heaped Tablespoons of Plain Flour
- 2 or 4 Large Eggs (All depends on the plain flour you can get in your country)
- about 0.75 Litres of milk
- Ground Nut oil or fat (don´t use olive oil it smokes too much when you heat it up very high and tastes bitter)
- Roasting Pan with high sides (4 cm), about 35 cm x 25cm.
- Heat up the oven to 220º C. It is essential to have a very hot oven, a very hot roasting pan and hot oil / fat..
- Put all the ingredients in a bowl with about 0.5 litre of milk and using a magimix, wizz it all together until smooth, add more milk if its too sticky.
- Then thin the mixture down by adding more milk little by little until the batter looks like thin cream. Add salt and pepper.
- At this stage give the batter a good whisk with whatever you have handy, electric or manual whisk to add the air that’s need to make it rise. The magimix is great at making things smooth but it cuts up all the air bubbles, they need to be put in now.
- Cover and put to one side for 10 minutes or 2 hours it’s a very stable mixture. If its hot in the kitchen put the batter in the fridge.
- When the oven has reached the temperature, put in the roasting pan with oil or fat in it.
- When the oil/fat is smoking and very hot, about 5 – 7 minutes, get the pan out, and close the oven door to keep the heat in, pour the batter into the pan, saving just a little to thicken the gravy with, and put it back into the oven on the top shelf.
- It should take about 20 – 30 minutes to rise up in great rolling hills of pudding.
- Try to open the oven only once to turn the pan, if your oven cooks evenly do not open at all because every time you do cold air rushes in and takes down the temperature.
- Serve with lashings of gravy.
You´ll probably need to make two or three of these puddings, at least before you get the combination right for your country. Start with 2 large eggs, if the pudding is flat, add more eggs or try a different brand of flour and make sure you whisk it well, the eggs will help hold on to the air bubbles.
Although the eggs should correct the pudding the actual problem maker is the Plain Wheat Flour which is a very different product depending on what variety of wheat is used to make the flour and the gluten content in the different countries varies widely, so just when you seem to have got a recipe correct for Yorkshire pudding a change of flour brand, or a change of country can mess up your perfect recipe.
*If you want Toad in the Hole fry the sausages until cooked and browned and let them cool while you make the Yorkshire Pudding Batter, then just after you have put the batter into the roasting pan put the sausages in and get it into the oven.
26 March, 2003.