Yorkshire pudding is such a versatile dish – the basic recipe can be tweaked to make some lovely filling and tasty dishes. Here are a few of our favourites.
Basic Yorkshire pudding mix, by Delia Smith
175g plain flour, 2 eggs, 175ml milk, 110ml water, 2tbsp fat, salt and black pepper
Sieve the flour into a large bowl and make a well in the centre to crack in your eggs. Start to beat the eggs into the flour until incorporated. In a jug, mix together the milk and water and slowly add it to the egg and flour mixture until you have a smooth batter. Add seasoning according to taste.
For plain Yorkshire puds you need to spoon the mixture into a tin which is coated with very hot (smoking point) oil – Delia favours dripping but vegetable oil or lard is fine. One large pudding using all of the above mixture will take around 40 minutes to cook – individual baby yorkies will take around 20 minutes.
For toad in the hole you should brown sausages in advance and then add them to the Yorkshire pudding batter when it goes into the oven.
For a fantastic pudding, serve baked yorkshire pudding with jam and cream, or golden syrup and clotted cream. Delicious!