As Yorkshire Pudding Day draws near, it’s the perfect opportunity to master the art of a beloved British staple.
If you’re aiming to dazzle your family with a roast dinner, technique is key to creating the perfect Yorkshire pudding. But despite their simple ingredients, achieving the ideal Yorkshire pudding can be a challenge.
Common issues like failing to rise or collapsing as soon as they leave the oven have befallen us all. But fear not, the baking gurus at Baking Mad are on hand with their wealth of knowledge to guide you towards “tall, fluffy, and golden” puddings that will surely impress.
The “secret to success” might be more straightforward than anticipated. The experts at Baking Mad point out that the most frequent blunder is not using the correct type of flour, which is also the simplest error to rectify.
They reveal that the “secret to sky-high Yorkshire puddings lies in the protein content of the flour”, reports the Express. The team at Baking Mad “swear by Allinson’s Strong White Bread Flour” for its higher protein content, which gives the structure necessary for the puddings to rise magnificently and maintain their shape.
The professionals advise: “If you’ve been using plain flour, this simple switch could transform your results.” To help you achieve “foolproof” puddings, Baking Mad’s experts have divulged their “ultimate Yorkshire pudding recipe“, calling for just five essential ingredients.
Baking Mad’s Ultimate Yorkshire Pudding recipe
Ingredients
140g Allinson’s Strong White Bread Flour
Four large eggs
A pinch of salt
200ml semi-skimmed milk
Sunflower oil
Method
Begin by preheating your oven to a scorching 230C/210C Fan/Gas Mark 8 and get your tin piping hot until the oil is sizzling. That fierce heat is the secret weapon, creating steam that’s “essential for a good rise.”
Next, pour a bit of sunflower oil into each section of your muffin tin and let it heat in the oven. In a bowl, whisk together the flour and eggs until smooth, then slowly add the 200ml of milk, beating vigorously to avoid any lumps.
Season the batter with salt and pepper to taste and pour into a jug and give it a 30-minute rest, allowing the gluten to unwind and promising “fluffier” puddings as a result. Finally, carefully fill the hot tin with the rested batter and bake for 20 to 25 minutes.
Keep the oven door firmly shut during baking to prevent a sad collapse, ensuring your puddings emerge puffed up and golden brown.