Yorkshire puddings are a delight to munch on but can be a bit of a challenge to perfect – and it’s not because the recipe is complicated.
Candice Bannister, the baking whizz and brains behind Candy’s Cupcakes, has let slip the game-changing ingredient she swears by. She said: “Additional egg whites are the secret to creating extra tall Yorkshire puddings. However, you need to make sure you’re using the same equivalent of each ingredient, so if you’ve increased your eggs, increase your flour and milk too.
“If you don’t do this, then your Yorkshire puddings could end up being too dense.” She also added: “Although the taste can be quite bland on its own, due to its simple ingredients, the perfect Yorkshire pudding is all about the texture. It needs to be light in touch, crispy on the outside but soft and fluffy on the inside.”
Ingredients
Method
Crank up your oven to 220C and get your Yorkshire pudding tray ready (this is key for achieving that impressive size), reports the Express. Pop a bit of veggie oil into each section of the tray, then shove it in the oven to heat up.
In a bowl, beat together the flour, milk, and two eggs. In another bowl, separate one more egg, ditching the yolk and chucking the white into your mix, along with a pinch of salt. Once your oven has heated up, make sure the vegetable oil is scorching hot and get that baking tin out swiftly. Then pour the batter in steadily, filling the sections halfway for the perfect rise.
Pop the tray back in the heat for around 20 to 25 minutes until those Yorkshires are perfectly puffed and beautifully golden brown. Candice warned: “Do not open the oven door during the first 15-20 minutes as this could cause the Yorkshire puddings to collapse. Once done, remove the Yorkshire puddings from the oven and serve immediately.”
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