We’re only a week away from cooking the biggest meal of the year, but does your Yorkshire pudding need some work done?
Perhaps surprisingly, Britons’ favorite dish topped BBC Food’s Christmas top searches in 2020 – beating even turkey cooking – despite traditionally being for a roast beef dinner.
Former Bake Off judge Mary Berry’s “Fantastic” Recipe most trusted on the site, get the most clicks.
The description reads: “She’s been making them serve Sunday lunches for years.”
No one wants a cold Yorkshire – but instead of overwhelming the chef, Mary has some tips for de-stressing on Christmas Day.
For a time-saving idea, you can make the pudding on Christmas Eve – then simply “reheat in the preheated oven for about eight minutes”.
The tips continue: “Dough can be made up to two hours in advance. Cooked pudding can be frozen and cooked from frozen in a preheated oven in about 10 minutes.”
In addition to prepping too late, another common mistake is not getting the oil hot enough before placing the dough in the baking sheet.
The BBC explains: “Heating up the oil line is very important. As soon as the dough is poured in, it solidifies and begins to cook, giving you crispy puffs.”
Mary Berry’s Recipe
Ingredients (makes 12)
100g / 3½oz plain flour
¼ teaspoon salt
3 large eggs raised freely
225ml / 8fl oz milk
4 tablespoons sunflower oil
- Preheat oven to 220C-200C Fan / Air 7.
- Mix flour and salt together in a bowl and make a well in the middle. Add eggs and some milk. Beat until smooth, then gradually add the rest of the milk. This can be done with a wooden spoon, but is easier with an electric hand whisk. Pour the mixture into the jar.
- Measure one teaspoon of oil into each hole of a 12-piece tray, or one tablespoon of oil into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to oven for 5 minutes or until oil piping hot.
- Carefully remove from the oven and pour the batter equally between the holes or tins. Quickly return the dough to the oven and cook for 20–25 minutes (35 if making Yorkshire cakes in a baking tin) or until golden brown and bubbly. Serve immediately.
Tried all of the above and still not satisfied with the end result? If your cake is crumbly, you may not have whipped the cream well enough.
Your dough should have a single cream consistency. If it’s not quite there, whisk it again or run it through a sieve.
If your pudding doesn’t rise, it may be because the oil isn’t hot enough, as explained above, or the mixture isn’t cold enough. Try chilling it in the fridge for half an hour before cooking.
If they seem heavy or don’t rise properly, your tin may be full (it should be a third of the depth, max).
Meanwhile, Yorkie’s collapse may have been caused by cold air entering. DO NOT open cupboard doors while they are cooking.
https://www.the-sun.com/lifestyle/4297813/yorkshire-puddings-making-wrong-christmas/ You made the Yorkshire pudding wrong