Yorkshire Puddings – Toby Carvey Style

PennyAuthorPenny
00DifficultyBeginner

This is one of the easiest ways to make Yorkshires and the picture included is original. Thanks to Penny for this recipe

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Yields1 Serving
Prep Time20 hrsCook Time25 minsTotal Time20 hrs 25 mins

 2 or 3 Eggs
 1/2 pint milk.
 Oil or Batter or Lard
 Plain Flour(4oz)

Batter
1

Crack your eggs into a bowl and add your flour and your milk and mix together until you can start to see bubbles - electric whisk is easier and quicker

2

If you can, make this batter well in advance and chill - overnight is great .

Oil
3

I get the pan hot ( oven 200C ), then add the oil,or lard or dripping

4

Put pan back in the oven until the oil is smoking hot

5

Give the batter a quick stir and pour it into the trays - It should start to cook and sizzle immediately and place it in top shelf of oven

Patience is Key
6

Now here comes the contentious bit , after 10 minutes open the oven door to let steam escape, ONLY for a couple of seconds

7

Shut the door and continue to cook until well risen and golden.

Category

Ingredients

 2 or 3 Eggs
 1/2 pint milk.
 Oil or Batter or Lard
 Plain Flour(4oz)

Directions

Batter
1

Crack your eggs into a bowl and add your flour and your milk and mix together until you can start to see bubbles - electric whisk is easier and quicker

2

If you can, make this batter well in advance and chill - overnight is great .

Oil
3

I get the pan hot ( oven 200C ), then add the oil,or lard or dripping

4

Put pan back in the oven until the oil is smoking hot

5

Give the batter a quick stir and pour it into the trays - It should start to cook and sizzle immediately and place it in top shelf of oven

Patience is Key
6

Now here comes the contentious bit , after 10 minutes open the oven door to let steam escape, ONLY for a couple of seconds

7

Shut the door and continue to cook until well risen and golden.

Yorkshire Puddings – Toby Carvey Style

19 thoughts on “Yorkshire Puddings – Toby Carvey Style

  1. I’m interested in your use of silicone trays to cook them. I could never get as good results from them as I can with the old metal trays. Same with cake tins. Is there a knack or something to using silicone?

    1. Ah maybe that’s where I went wrong. I’ll try again at the weekend. We have real arguments in our house about whether Yorkshire’s should be ‘doughy’ or crispy. I & my son love them doughy, but my other son and hubby like them crispy. I struggled to get any kind of crisp on them with the silicone trays.

  2. If anyone is feeling flush Lakeland have large Yorkshire pudding oven pans – 6 hole in a big tray. Buy one get one half price. Treated myself today as mine have really bitten the dust.

  3. My son makes them like he used to when working for a pub chain… any size cup depending on how many you are feeding… 1 cup pl flour, 1 cup milk, 1 cup eggs. Whisk together and use straight away into hot oil pud trays. Perfect every time and make with soya milk now.

  4. How long can you store batter for I’d you end up with some left? Also if you can freeze them, how would you reheat? Temp and time?

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