Monday, August 1, 2011

Easy Yorkshire Puddings

Breakfast: Banana, pear, apple, oat, almond milk, cinnamon and honey smoothie

Lunch: Vegetable pullao a la Madhur Jaffrey

Dinner: Real Yorkshire puddings with miso gravy and home-made nut roast

Eyup, and Happy Yorkshire Day!

If you're from North America, you might be unaware of Yorkshire, so let me give you the brief run down: Yorkshire is a county in the north of England that's famous for being the home of the Bronte Sisters, The Arctic Monkeys, and the eponymous pudding. As a proud Yorkshirewoman myself, I thought I should use today to showcase the staple of my county's cooking and every household's Sunday dinner. I did consider writing this whole post in the dialect, but you wouldn't have been able to read it.

Of course, Yorkshire puds are normally served with a roast dinner and proper gravy, but my meat-free substitute used a gorgeous miso gravy and my first ever nut roast, the recipe of which I'll be posting tomorrow.

Yorkshire puddings have something of a reputation for being difficult to get right, but this was my first attempt ever at making them and it went beautifully, so I think there's a bit of exaggeration there.

You'll need:
(Makes 9 mini puds or 4 large ones)
3 eggs
1 cup flour
1 cup milk - I used soy milk but normal milk will do
oil of your choice

Preheat the oven to 175 degrees Celcius
Whisk together the eggs, flour and milk until a smooth batter is formed
The batter should have air bubbles sitting on top. Leave it to rest for 30 minutes
Take your muffin tin or cupcake tin (for mini puds) and pour a little oil into each hole
Put the tin into the oven, and remove when the oil is starting to steam but before it burns
Fill each hole half full of the batter, and return the pan to the oven for 20 minutes or so
Keep a sharp eye on the puddings; when they've risen enough and are golden brown, take them out
They'll deflate into the correct shape once you remove them from the oven. If they deflate too much, do put them back in for a few minutes until they're properly ready

These should be served with some sort of gravy, and they went beautifully with the hint-of-lime nut roast I made. Stay tuned for that recipe!

For those who really want to get into the Yorkshire spirit, here's a local man singing On Ikley Moor Baht 'At, the region's anthem, to a bewildered antipodean woman.


  1. 3 eggs huh, I'm going to try that out.

  2. Eggs are key! Basically you want 1/3 cup milk and 1/3 cup flour to every 1 egg. And make sure the oil is steaming hot before you put the batter in!