Good Thursday Morning everyone. Today I want to post (at the request of some of my readers) my Yorkshire Pudding recipe.
I've had various friends quiver in their boots at the thought of making Yorkshire puddings, and I have to say I'm not really sure why. They are really easy. The trick is to have the oil hot and the batter cold when you put the two together and to let them bake long enough so that they are nice and crispy and don't collapse when you take them out of the oven.
Read through the recipe first before making them so that you understand the process and the timings. There's nothing worse than realizing 15 minutes before you are set to eat that the batter actually needs 1 hour standing time!
As I mentioned in an earlier post this week, you can make batches of them (I usually double the recipe) and then freeze them. They freeze beautifully. Just pop them in the oven straight from the freezer about 5-10 minutes before serving your roast and you will have perfect Yorkshire Puds :)
Oven temp: 230 deg c.
makes 1 dozen using a muffin tin
Note: Make this mixture 1 hour before you will be baking as it needs standing time
125 g flour
2 ml salt (I actually add all sorts of herbs and spicing here - makes for tastier puds)
2 large eggs
200 ml milk
30 ml (2 Tblsp) cold water
* Sieve the flour and salt (herbs and spicing) into a large basin and make a well in the center.
*Break the eggs into the well and add a little of the milk.
*With a wooden spoon gradually draw in the flour, and mix the ingredients together, adding milk a little at a time until you have a thick batter.
*Beat with the wooden spoon until the batter is smooth, then stir in the remaining milk.
*Leave the mixture to stand for about an hour
* pour a little oil into the bottom of each muffin cup - about a teaspoon each. Put muffin tray into the oven until the oil is smoking hot - literally, you need to see smoke coming up from the oil.
* Stir in the 2 Tblsp of water into the batter (this will drop the temperature of the batter) then working quickly, take the muffin tray out of the oven and pour the batter (I use a small soup ladle) into the muffin cups. Put back into the oven to bake on the top shelf for about 25 minutes, until risen, crisp and golden-brown.
You can also use this exact same mixture to make Toad-in-the-hole - a delish English dish :)
Wishing you all a lovely day :)