Yorkshire Puddings are an irreplaceable part of the great British Roast Beef dinner, traditionally served before the meat to fill you up and make sure the beef went further. In recent years they have become much more than that now they are regularly seen on pub menus stuffed with sausages and onion
gravy and at swanky parties served as mini puds and filled with rare roast beef and mustard or horseradish cream; the Yorkshire pud is for everyone! What is crucial in the cooking is a hot oven and we can guarantee that in the wood fired oven. If you cook your Yorkshires in your wood fired oven from now on, you’ll be the envy of all your friends crisp light and puffy; pudding perfection!
- Yield: 12 individual Yorkshire puddings
- 9 oz 2 cups (250 g) plain (all purpose) flour
- 5 fl oz ⅝ cup (150 ml) milk
- 5 fl oz ⅝ cup (150 ml) water
- 4 eggs
- Pinch of salt
- 2 tbsp sunflower oil
- Sift the flour and salt into a large bowl. Crack the eggs into the flour and pour in half the milk. Whisk all this together and then gradually stir in the rest of the milk and all the water to make a smooth batter. Leave the batter to stand for 30 minutes.
- Wipe a 12 hole muffin tray with the oil using a piece of kitchen paper and put the tray in the oven to heat up for 2-3 minutes.
- Put the batter in a jug and pour it evenly into the muffin holes as quickly as you can so the tray doesn’t get cold.
- Put the tray back in the oven and cover the entrance with the door, leaving it ajar.
- Bake the puddings for 6 minutes and then quickly turn the tray round so the front is at the back. Make sure you wear your heat-proof gauntlets when you do this.
- Cook the puddings for another 5-6 minutes with the door ajar until they are well risen and golden brown.
- Take them out of the oven and serve at once.