Since 2008 the first Sunday of every February has been designated British Yorkshire Pudding Day and this year falls on 3 February. I have to admit that I mainly make Yorkshire Pudding batter for my Toad in the Hole recipe and tend to chicken out of making actual Yorkshire Puddings. So when Mermaid sent me their 4 Cup Yorkshire Pudding Tray I decided that I wanted to face my culinary fears and do it anyway! I read up on the subject and came up with the following recipe from my research. Being a fan of waffles and ice cream I decided that my Yorkshire Puddings were going to be used as a pudding and jolly delicious they were too!
The Mermaid 4 Hole Yorkshire Pudding tray is made of tough hard anodised aluminium and therefore has great heat distribution properties which is vital for this job! It won’t peel, flake or blister and can be heated on the hob and oven. I’ve said it before, these tins retain their heat long after coming out of the oven unlike flimsy inferior ones so don’t be tempted to pick up with your fingers too soon!
I am entering my puddings into this month’s Credit Crunch Munch which is run by myself and Helen at Fuss Free Flavours and is being hosted my me this month, as they are a really economic and delicious dessert.
I am also entering my Yorkshire Puddings into the “Tea Time Treats” challenge which is run by Karen at Lavender and Lovage and Kate at What Kate Baked who is hosting this month with the theme of puddings!
Start by putting lard in pudding tray and put in oven for 15 minutes.
Sieve the flour & salt and make a well in the centre for the eggs.
Beat the eggs gradually incorporating the flour from the sides.
Then whisk in the milk gradually.
Fill pudding holes with batter and bake immediately.
My 2nd batch worked much better as I only filled holes 3/4 full so fluffed up a lot higher, remember less is more!
Once out of oven serve with a large scoop of vanilla ice cream and lashings of golden syrup.
- 2 Eggs (mine were 100mls)
- Equal volume plain white flour (eg 100mls)
- Equal volume milk (eg 100mls)
- Pinch of salt
- A few dots of lard
- Vanilla Ice Cream
- Golden Syrup
- Preheat the oven to 220°C.
- Place 4 tiny knobs of lard into a four hole Yorkshire Pudding tin.
- Place tin in the oven for about 15 minutes until lard is smoking hot.
- Sift flour and salt into a bowl and make a well in the centre and add the eggs.
- Whisk the eggs and slowly combine the flour from the side.
- Once combined gradually whisk in the milk.
- Transfer batter to a jug for ease of pouring.
- With the oven shelf pulled out slightly, quickly fill the Yorkshire Pudding tray holes ¾ full and push shelf back into oven.
- Bake for 10 – 15 minutes until golden brown, do not open the oven door at any point before or they will collapse!
- Once out of the oven top with a generous scoop of vanilla ice cream and a drizzle of golden syrup.