Sunday, 3 March 2013

Best Yorkshire Puddings Recipe


Look at this beauties! Every good Sunday dinner should involve a good yorkshire pudding and this was my very first try at making my own. I thought I'd share the recipe that I used in case you wanted to give it a go, it was really simple and the outcome was very tasty.

Really simple ingredients:



140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
200ml milk sunflower oil , for cooking

 *I used just a normal 12 case muffin tray some people make one big one or four slightly bigger ones, use whatever you have to hand. I also only just had olive oil and thought it may not got hot enough but it seemed to work, I'd stick to sunflower oil as it will heat to a higher temp.

Method 


Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free.

Season with salt and pepper Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

My yorkies took 20 minutes so I'd keep an eye on them as it depends on your individual over etc...

Give it a go next time your doing a roast or you could even use this recipe as part of toad in the hole for a simple weekday dinner.

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