Yorkshire Pudding Recipe: “The Foolproof Method” for “Delicious Yorkies”

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Cook Rebecca Wilson is an expert in home cooking and has devised a recipe for ‘Perfect Yorkshire Puddings’. She told Express.co.uk: “If cooking a delicious Yorkie that is crispy on the outside and chewy on the inside is your nemesis, follow my sure-fire method to go perfectly with your Sunday roast… or any meal. midweek in my book! “

It also lowers the temperature of the dough so that when it reaches the hot fat, it rises faster and absorbs less fat.

Let the dough sit for at least 20 minutes, but you can do it up to six hours ahead of time.

When you are ready to cook, preheat the oven to 220 ºC (240 ºC / 475 ºF / Gas 8) – or if you are making a roast, once the meat is out of the oven and resting, increase the heat to make the Yorkshire puddings.

Fill a 12-hole muffin pan with a teaspoon of oil in each hole, then place it on the top rack of the oven.

Make sure that this rack isn’t too high, or when the Yorkies stand up, they may touch the top of your oven – you may need to move the rack down a notch.

It is also important that there are no other baking sheets in the oven above the Yorkshire pudding tray as this prevents a high height, but having something on a shelf below is fine. Good.

Once the baking sheet has been in the oven for about 15 minutes and the oil is hot, take the dough out of the fridge and stir it a final time if it seems to have come apart a bit.

Then very, very carefully remove the baking sheet from the oven, closing the oven door behind you to avoid escaping heat.

Pour enough batter to fill each hole three quarters full, and very quickly put the baking sheet back in the oven and close the door.

Let the yorkies bake for 20 to 30 minutes, or until they have turned a dark golden brown color and are noticeably crisp on top.

Do not open this door during the first 20 minutes of cooking or they may leak.

Serve whole, accompanied by a roast dinner, with a pool of sauce inside! For smaller eaters, tear lengthwise into strips and soften in the sauce if necessary.

You can reheat cold Yorkshire puddings in a hot oven for about five minutes until crisp again, or freeze them for up to three months.

Bake at 220 ° C (240 ° C / 475 ° F / Gas 8) from the freezer for about 10 to 12 minutes until crispy and piping hot.

Family comfort by Rebecca Wilson. DK, September 16 (£ 18.99)

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