Tradition
may dictate that Yorkshire puddings should only be served with roast beef, but
that's nonsense. In my mind, it's not a roast dinner without them. Here's a
cunning tip to make your life easier on Christmas day.
Those of
you who make Yorkshire puddings will know that once they are in the oven, you
can't open it again for at least half an hour. This obviously stops you being
able to remove anything else or add anything else to the oven. This is
particularly awkward when trying to produce a Christmas dinner with multiple
elements which need that precious oven space.
To avoid
this stress inducing pudding nightmare, simply make your Yorkies a day or two
in advance, let them cool slightly, then place in a bag and throw them in the
freezer. Take them out about 15 minutes before you need them and give them around
five minutes in the oven.
You might
think that this would result in an inferior pudding, but you would be wrong. I
did this a few years back to see how they turned out, and I've never looked
back. They end up just as they would if you made them on the big day.
Other
Yorkie tips.
Try to make
your batter earlier than you need it, and leave it in the fridge for a few
hours.
Preheat
your oven at a really high temperature, around 220, ensuring that your tray is
oiled and in the oven getting very very hot.
Fill almost
the the rim when adding the batter.
Five
minutes after closing the oven door, reduce the temperature to 180.
Once the
oven door is closed, don't open it again for at least 30 minutes.
Have a wonderful
Christmas with wonderful Yorkshire puddings.
