Long has it been the contest at The Church to create the biggest and best Yorkshire Pudding. Every Sunday we hold with baited breath how successful our Yorkshire Puddings are going to be. This Sunday, I decided I was going to use a modification of the standard mix, in order to create height as well as excellent flavour in this classic British accompaniment.
Ingredients:
1 Pint of eggs
1 Pint of plain flour
1 Pint whole milk
25 ml Malt Vinegar
2 Chicken Stock Cubes
Sunflower / Vegetable Oil
Equipment:
Yorkshire pudding tray (One with deeper pots should give taller yorkshire puddings)
Hot oven (Approx 200 degrees C)
Large mixing bowl
Pint Glass (or smaller vessel if required)
Whisk or blender
there shouldn't be an issue. Using these proportions, the mix should yield approximately 48 Yorkshire Puddings or so. For a smaller yield, use a smaller container. As long as the flour / milk /egg ratio remains the same, this hsould not affect the mixtures composition.
The presence of the vinegar in the mix acts as an agitating agent, allowing the mixture to rise quickly amongst the hot oil (using displacement theory). The chicken stock gives a wonderful meaty flavour to the yorkshire puddings, and since it is in the form of a powder, will not affect the baking process.
Method:
Preheat oven to 200 degreees C.
In the pint glass measure out a pint of milk, a pint of flour, and a pint of eggs, Combine in the mixing bowl, and wisk together until smooth. If you wish to use a blender this is alot quicker, and can get more air into the mixture. Sieving the flour beforehand also works tremendously.
Add the vinegar (if using a smaller amount of mixture, adjust accordingly) and crumble the stock cubes into the mixture. Whisk again, until smooth.
If you wish to allow the mixture to rest, then do so, however this mixture requires little resting, and can be used straight away.
In your Yorkshire Pudding tray add a tablespoon of oil to each Yorkshire Pudding compartment. once the tray is oiled, put it in the oven to heat up the oil. Remove the tray from the oven after approximately 3 minutes, and add enough mixture to fill each Yorkshire Pudding pot approximately 3/4 full. Put the tray in the oven, and come back in approximately 20 minutes.
DO NOT open the oven until then otherwise your prized Yorkshires will deflate.
The finsihed product:
When I made these on Sunday i added a pint glass to the image to show the scale and height of these wonderful Yorkshire puddings. Enjoy!
