What's the secret to AMAZING yorkshire puddings?

[DrMadelineMaxwell]

I want to make my own this Christmas instead of using disappointing shop bought ones.

Hot lard

Delia Smith or Prue Leith recipe

If you make the batter in advance does it need to go in the fridge please?

Whisked with your left hand, according to my nan

Brian Turner’s ‘recipe’ used it for fifteen years and never had a failure. Huge light and crispy every single time. You need spitting hot oil, and cook by eye not timing (assuming you’ve got a glass front oven that is). You don’t need to weigh or measure ingredients either. Just get a large mug (I use an old large Cath Kidston mug - makes twelve) and basically use equal quantities of each ingredient. So fill it to the same level with first flour, then milk, then eggs. Doesn’t matter how many eggs just as long as it’s exactly the same level on the cup as the milk and flour was. You can add salt and pepper if you wish. Use a hand whisk or electric whisk, doesn’t matter. You can make in advance and refrigerate it but bring out to get to room temp before cooking. Works every time.

Makes perfect sense. Whisk lightly to avoid forming too much gluten. Wise woman.

Pre heat oven to 210c fan oven or 220 convection, put a teaspoon of veg oil into a deep non stick 12 hole bun tin. I do this about twenty minutes before I’m ready to cook them.

4 ounces of plain flour, it has to be plain.
10 fluid ounces of milk (half a pint)
2 eggs,
pinch of salt and pepper.

Put flour into a bowl, make a well in the flour, season, mix eggs and milk, add to flour, whisk until batter is smooth. Leave to stand. When ready to cook put tin int’ oven until oil is really hot hot. Pour the batter into the tin to about halfway. Straight back into the centre of oven for roughly 20 minutes. DO NOT OPEN THE DOOR before this time or else they will sink.

What ever recipe you follow ( I like Mary Berry's, but with only 2 of us now I have to scale it down) definitely make sure you rest the batter for at least an hour. And have the oven/tin/fat screamingly hot.

I read this article yesterday which goes through the all the variables in a Yorkshire pudding recipe, and explains the outcome so you can read it and find your perfect version of the Yorkshire pudding.