I am the daughter of a Yorkshire man, so I should have the very best Yorkshire pudding known to mankind....and I do. (No, really, I do.) This is it. It makes a fantastic crepe or jam popover as well. A great batter can really be a great basic thing to have in your recipe arsenal. Try this one on for size and call it your own. (But you are welcome to hashtag me on social media when the family goes ape over this one. #cookingwithtenina don’t forget!)
But in the meantime, get the roast dinner sorted and prepare to amaze the family with the best Yorkshire puds ever. Thanks Dad.
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- 200 g eggs (approx. 3 large)
- Pink Salt Flakes Pinch pink salt flakes BUY
- 200 g Flour-Plain plain flour BUY
- 350 g milk
- 75 g iced water
Place all ingredients except iced water into TM bowl and blend 30 sec/speed 10.
Scrape down sides of bowl and lid and repeat. Allow batter to rest in bowl at least 10 minutes.
Just prior to cooking add iced water and blend 10 sec/speed 10.
If making crepes or pancakes, butter a flat frypan and heat to a medium heat. Cook each crepe on both sides until edges just slightly browned. Keep covered until use.
If making Yorkshire puddings, preheat oven to 200°C and place 1 tsp duck, beef or pork fat into each hole of a 12 hole muffin tin. When oven is hot, place the tin into the oven, without the batter until the oil is just sizzling. Higher heat the better. Remove tin from oven, quickly pour the cold batter into the hot fat and return to the oven. They shouldn’t take longer than around 10-15 minutes to be puffed up and golden. They will sink slightly after taking out of the oven, but don’t worry, still divine. Serve with lots of gravy of course!