Yorkshire Puddings

Sit-down Sunday Dinner used to be a family tradition, but as the kids got older and started working, it kind of fell by the wayside. Sports also got in the way. Cheering the kids on from the sidelines at a soccer game or watching ballet recitals replaced slaving in the kitchen most Sunday afternoons.

Nowadays, Yorkshire puddings are enjoyed three times a year, Christmas, Thanksgiving and Easter, which means that they had better be good or the kids will give me a “fail” mark.

Anyone can prepare yorkshire pudding batter, that is not the trick to having them turn out perfect. The trick is to having the oven at the right temperature. 500 degrees works for me. I have learned from posting a previous blog about the perfect cuppa, that not everyone will agree with this, but this is what works in our house.

5 tips for successful yorkshires:

  1. Yorkshire pudding tray should only be used for yorkshire puddings!   i.e. don’t wash them, let them “season”
  2.  After the roast has been removed from the oven turn temperature up to 500 degrees.
  3.  Pour beef drippings from the roasting pan into yorkshire pudding tray, put in oven until sizzling hot. Usually only takes a few minutes, when you see smoke coming out of the tray, remove from oven.
  4. Pour batter into tray and put in oven.
  5. Baking time will vary according to temperature, I find 6 to 8 minutes will do the job
perfect yorkshires

picture courtesy of: http://seasonedfork.com /yorkshire-pudding

You should end up with perfect Yorkshires that are light brown in colour and have risen two to three inches forming a well in the centre. Perfect for pouring gravy in.


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