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BlogRECIPE

Paul's Mighty Muffin Yorkshire Puddings

Serves

3

Prep

10 mins

Cooking

30 mins

Paul Taylor

Reigate Floor Manager

  • I love the Mighty Muffin Pan as it was the first item I bought from AOL 12 years ago... and I still love it! I use it mainly for Yorkshire puddings and have 8 of them. They get nice and hot and that’s just what you need. They are also a nice size to fit in-between other things in the oven or if you just want to make one yorkie. I use a Delia recipe and have done for years… so here it is. This will make three nice large yorkies.
Mighty Muffin Yorkshire Puddings

Ingredients

  • 75g plain flour 
  • 1 large egg or 2 medium. (Tip. I always use 2 medium) 
  • 75ml semi-skimmed milk 
  • 55ml water 
  • 40g beef dripping or 2 tablespoons flavourless oil (Tip. I use goose fat) 
  • Salt and freshly milled black pepper

Method

  • To make the batter, sift the flour into a bowl, holding the sieve quite high to give the flour a good airing, add some seasoning then make a well in the centre. (Tip I usually do the sieving 3 times, this gets lots of air in.)
  • Break the egg into it and beat with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then gradually add and beat in the milk and water. When its all in, slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk. There is no need to leave the batter to stand, so make it whenever it’s convenient.
  • If you are cooking your Yorkshire to accompany a roast, about 15 minutes before the joint is due to come out of the oven, increase the heat to 220°C, gas mark 7 add the dripping (or oil) to the pan and place it in the oven to heat, for 10 minutes. 
  • While your meat is resting, or when you are ready to cook the Yorkshire, place the pan or tin over direct heat, turned to high, while you pour the batter into the sizzling hot fat. Immediately return the tin to the highest shelf in the oven (or, if you have roast potatoes on that one, the second highest). (Tip – I always cook my yorkies first when the oven is at a high heat this heat is also good for sealing the meat i.e. beef.)
  • The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness but if it does pop it under a hot grill or back in the oven to crisp up. Tip – I always turn my yorkies so the bottom is nice and crispy and holds shape. I just flash them back in a hot oven after all has come out of the oven. Then pop them on top of my plate… ready for some gravy …. yum.

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HOME / RECIPES / PAUL'S MIGHTY MUFFIN YORKSHIRE PUDDINGS

Paul's Mighty Muffin Yorkshire Puddings

Prep: 10 mins  Cooking: 30 mins

Serves 3

I Love this product as it was the first item I bought from AOL 12 years ago …. And I still love them! I use them mainly for Yorkshire puddings and have 8 of them. They get nice and hot and that’s just what you need.

They are also a nice size to fit in-between other things in the oven or if you just want to make one yorkie. I use a Delia recipe and have done for years… so here it is. This will make 3 nice large yorkies

Chocolate Swirl Pancakes

Ingredients

  • 75g plain flour 
  • 1 large egg or 2 medium. (Tip. I always use 2 medium) 
  • 75ml semi-skimmed milk 
  • 55ml water 
  • 40g beef dripping or 2 tablespoons flavourless oil (Tip. I use goose fat) 
  • Salt and freshly milled black pepper

Method

Paul Taylor, Art of Living Reigate

Recommended Tools

Silverwood Mighty Muffin Pan 4 in 53744 - art-of-living-cookshop
Silverwood Mighty Muffin Pan 4 in 53744 - art-of-living-cookshop

Silverwood Mighty Muffin Pan 4 inch

£2.99
View details
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