When making Yorkshire puddings, it is not necessary to grease the batter before putting it into the oven. Traditional Yorkshire pudding batter is made from a simple mixture of flour, eggs, and milk or water. The key to achieving the signature rise and texture of Yorkshire puddings lies in the high heat of the oven and the use of hot fat or oil in the baking process.
Here's a typical process for making Yorkshire puddings:
Preheat the oven to a high temperature, usually around 220-230°C (425-450°F).
In a mixing bowl, combine flour and a pinch of salt. Make a well in the center and crack in the eggs.
Gradually add the milk or water to the flour and eggs, whisking continuously until you have a smooth batter. The batter should have a consistency similar to a thin pancake batter.
At this point, you can let the batter rest for about 30 minutes, although it is not mandatory.
Meanwhile, pour a small amount of vegetable oil, beef drippings, or other fat into each section of a Yorkshire pudding tin or a muffin tin. Place the tin in the preheated oven to heat the oil until it's smoking hot.
Carefully remove the hot tin from the oven and quickly pour the batter into each section, filling them about halfway.
Place the tin back into the oven and bake for approximately 20 minutes or until the Yorkshire puddings have risen and turned golden brown.
The hot fat or oil in the tin is crucial for achieving the characteristic puff and crispness of Yorkshire puddings. As the batter is poured into the hot oil, it creates steam, which causes the puddings to rise dramatically. Greasing the tin before pouring the batter would interfere with this process, as the batter needs to come into direct contact with the hot fat.
Therefore, it is generally recommended to avoid greasing the tin or the batter when making Yorkshire puddings. Instead, focus on preheating the tin with the oil or fat to a high temperature before pouring in the batter. This will help you achieve the desired texture and rise in your Yorkshire puddings.