This batter mixture can be used for Yorkshire Puddings, Toad in the Hole, fritters and poured over fruit to make a pudding similar to a clafoutis, but with a crisper finish. Double the liquid quantities for pancakes.
This is our family recipe. I usually halve the mixture for just 3/4 people. My father’s Yorkshire puddings, the recipe learned from his mother, rose so successfully that my mother weighed and wrote down the exact quantities of the ingredients. Here they are…
Basic Recipe: Batter Mixture
7ozs plain flour
pinch of salt
1. Sieve the flour and salt into a bowl. Mix the eggs into the liquids. Stir and then whisk very well into the flour until creamy and bubbly. Leave in the fridge for a minimum of 30mins.
2. Heat the oven to high temperature 425oF/220oC. Pre-heat the tin or tins for the puddings, each containing a small amount of dripping (from the joint if you are having roast beef) or oil.
3. When the oil is hot, re-whisk the batter mixture to the same creamy, bubbly consistency. Remove the tin/tins from the oven, immediately pour the batter into the tins and return the tins to the oven as quickly as possible. Once in the oven the door should not be re-opened until the puddings are cooked or they could collapse. The length of cooking time will depend on the size of pudding, whether one large pudding or individual sized medium or small ones, which cook much quicker. For medium puddings (about 3inches diameter) cooking time is 20-30minutes.