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Kate is a master when it comes to Yorkshire Puddings.
Here's how you do it!
Kate’s (Gluten-Free ) Yorkshire Puddings.
You will need a deep muffin tray, an electric hand whisk and a ladle.
This recipe makes 6 medium sized individual puds.
Double the quantity for x12 or if making a large single tray ‘Toad in the Hole’.
Ingredients:
100g corn-flour
3x large eggs
150ml milk
A good pinch of sea salt
Kate’s Four Yorkshire Pudding rules:
1. Always use smoking hot fat.
2. Make sure the oven has reached its highest temperature before cooking.
3. Whisk the batter up again just before it hits the fat.
4. Make sure you use enough salt.
Put all of the ingredients into a medium sized bowl and mix together with an electric hand whisk until you have a smooth, thin batter. Set aside for at least half an hour (longer if you have it leaving the whisk beaters still in the bowl so you can give it a quick whisk again before pouring into the hot fat later).
45 minutes before you want to eat the puds, pre-heat your oven to 240 degrees c (or the hottest setting). Fill the bottom of 6/7 of the muffin dips with either ½ cm of sunflower oil or a small ½ tsp of preferably beef dripping/duck fat/lard and put in the oven to warm up for at least 15 mins until smoking hot.
Remove the muffin tray with the hot fat carefully from the hot oven, shutting the door to enable the high temperature to recover and put the muffin tray over a hot stove-top ring. Make sure the fat is literally smoking hot before giving the batter it’s final whisk (make sure you can’t see any residual flour at the bottom of the bowl when whisking) and carefully pour a ladleful of batter into each smoking muffin dip. Fill to the top for a big rise Yorkshire pud and immediately put the tray back into the hot oven. Leave the puddings to cook for between 20-25mins checking the rise through the oven glass door ONLY (if you have one)! Do not open the door during the cooking time whatsoever or you will loose the rise.
The puds should rise to a gargantuan pillowy cloud and should have a nice crisp shell and a slightly spongy middle in my opinion. Follow the recipe about to the letter and I guarantee this will happen.
Serve immediately with an excellent, thick gravy and anything else you’re cooking alongside these giants. Et voila!