Simple Yorkshire pudding with hidden ingredient that makes them 'extra tall'
Yorkshire puddings are a classic for a reason, and no roast dinner is entirely complete without them.
If you are looking to graduate from pre-made ones you can grab at the supermarket, or just to seriously up your Yorkshire pudding game, then this simple recipe from a professional baker is for you.
Whether you are pretty new to cooking or a seasoned home chef, you'll find yourself adding this recipe every time you make a roast dinner, and there is a hidden ingredient that makes them 'extra tall' and helps get the texture just right, each and every time. Don't be surprised if your guests start begging you for tips after they try them out.
This recipe comes from Candice Bannister - the founder of Candy's Cupcakes - who told The Express that the secret ingredient she absolutely swears by is extra egg whites, which help increase the height of your Yorkshire's and create the perfect texture.
The expert explained: "Additional egg whites are the secret to creating extra tall Yorkshire puddings. However, you need to make sure you're using the same equivalent of each ingredient, so if you've increased your eggs, increase your flour and milk too. If you don’t do this, then your Yorkshire puddings could end up being too dense.
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"Although the taste can be quite bland on its own, due to its simple ingredients, the perfect Yorkshire pudding is all about the texture. It needs to be light in touch, crispy on the outside but soft and fluffy on the inside."
Ingredients:
- Three large eggs
- 100ml milk
- 100g plain four
- Vegetable oil
- 1/2 tsp salt
Kitchen Equipment:
- Hand whisk
- Large mixing bowl
- Small/medium mixing bowl
- Yorkshire pudding tin
First things first, preheat your oven to 220 degrees Celsius, and then grab your Yorkshire pudding tin and make sure that each section has a small amount of vegetable oil in it. Once that's done, pop it in the oven to make sure that the tin is preheated too.
Then get two of your eggs and hand whisk them - in the large mixing bowl - with the plain flour and the milk. Take your last egg and separate the yolk from the white in your smaller mixing bowl. Once that's done, pop your egg whites into the big bowl with the other ingredients and whisk well, adding your salt.
Once you've created a deliciously smooth batter, with zero lumps left in it, take your preheated tray from the oven - your oil should be nice and hot by this stage. Carefully fill each section of the tin to about the midpoint with your batter, and then cook them for about 20-25 minutes - the puddings should have turned a beautifully golden brown colour in this time, and properly risen.
If they haven't then keep an eye on them, but leave them in a little bit longer. Make sure not to open the oven door if they don't look ready, as this could cause them "to collapse," the expert warns.
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