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WE'RE just a week away from cooking the biggest meal of the year, but do your Yorkshire puddings need some work?
Perhaps surprisingly, the battered British favourite topped the list of BBC Food's top Christmas searches in 2020 – beating even how to cook turkey – despite being traditionally reserved for a beef roast dinner.
Former Bake Off judge Mary Berry's "foolproof" recipe is the most trusted on the site, racking up the most clicks.
The description reads: "She's been making them to serve with Sunday lunches for many years."
Nobody wants a cold Yorkshire – but instead of overwhelming the chef, Mary has some tips for taking the stress out of Christmas Day.
For one time saving idea, you could make the puddings on Christmas Eve – then simply "reheat in a hot oven for about eight minutes".
The tips continue: "The batter can be made up to two hours ahead. The cooked puddings can be frozen and cooked from frozen in a preheated oven for about 10 minutes."
As well as leaving the prep too late, another common mistake is not getting the oil hot enough before adding your batter to the baking tray.
BBC explain: "It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds."
Mary Berry’s recipe
Ingredients (makes 12)
100g/3½oz plain flour
¼ tsp salt
3 large free-range eggs
225ml/8fl oz milk
4 tbsp sunflower oil
- Preheat the oven to 220C-200C Fan/Gas 7.
- Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
- Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5 minutes, or until the oil is piping hot.
- Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20–25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.
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Tried all of the above and still unhappy with the finished outcome? If your puds are lumpy, you probably haven't whisked them thoroughly enough.
Your batter should have the consistency of single cream. If it's not quite there, whisk again or run through a sieve.
If your puddings aren't rising, it may be because the oil isn't hot enough, as explained above, or because the mixture isn't cold enough. Try chilling it in the fridge for half an hour before cooking.
If they seem heavy or aren't rising properly, your tins may be overfilled (it should be a third of the depth, max).
Meanwhile, a collapsed Yorkie is probably caused by cold air getting in. Do NOT open the over door while they're cooking.
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