Originally Posted by
Jenbel
As a result of some friends staying, and considering that I was roasting beef anyway, they asked if I could make Yorkshire Puddings. Well I can, but until now, I haven't been that good.
So instead of using my regular recipe (Delia How to Cook) which I never found that satisfactory, I went for one off the internet....
And they were amazing. They rose so much we had to rescue them from the top shelf of the oven where they were bouncing off the roof, and were wonderfully light and fluffy. I was left wondering why I don't make them more often (apart from how terribly unhealthy they are - although I ended up using olive oil and semi-skimmed milk).
So there isn't really a point to this thread, except that I was so proud of how good my Yorkshire puddings are. And to put some context to this, I lived in Yorkshire for 12 years, and I know how good a good Yorkshire pudding can be
Woo hoo, you can't beat a good yorkie! I make them to go with pretty much every roast, not just beef, and they seem to go down very well with most people. I use Nigella's recipe for them, but the key I find is to make sure the oil is really really hot, preheated in the oven before you whisk it out to pour in the cold batter. I find the smoking point on olive oil is too low to get the oil as hot as I like, so I use a vegetable/sunflower blend.