Woodfired Yorkshire Puddings
Woodfired Yorkshire Puddings are now an irreplaceable part of our Roast Beef Sunday lunches. They are also now regularly seen on pub menus stuffed with sausages and onion gravy and at swanky parties served as mini puds and filled with rare roast beef and mustard or horseradish cream; the Yorkshire pud is for everyone!
What is crucial in the cooking is a hot oven and we can guarantee that in the wood fired oven. If you cook your Yorkshires in your wood fired oven from now on, you’ll be the envy of all your friends – crisp light and puffy; pudding perfection!
Do check out how David makes the Woodfired Yorkshire Puddings on this week’s #woodfiredweekly
on our Youtube Channel.
And remember it’s also in our Woodfired Flatbreads & Pancakes, available as a hardback or ebook.
Woodfired Yorkshire Puddings – Ingredients
250g plain flour
Pinch of salt
12 tsp sunflower oil
Woodfired Yorkshire Puddings – Oven state
Oven Three Mississippi
Woodfired Yorkshire Puddings – Method
- Sift the flour and salt into a large bowl. Crack in the eggs and pour in half the milk. Whisk all this together and then gradually stir in the rest of the milk and all the water to make a smooth batter. Leave the batter to stand for 30 minutes.
- Add 1 tsp sunflower oil in the base of each hole in a 12 hole muffin tray and put the tray in the oven to heat up for 2-3 minutes until the oil is super hot.
- Pour the batter from a jug evenly into the muffin holes as quickly as you can so the tray doesn’t get cold.
- Put the tray back in the oven and cover the entrance with the door, leaving it ajar.
- Bake the puddings for 6 minutes and then quickly turn the tray round so the front is at the back. Make sure you wear your heat-proof gauntlets when you do this.
- Cook the puddings for another 5-6 minutes with the door ajar until they are well risen and golden brown.
- Take them out of the oven and serve at once.