Yorkshire Puddings
Yorkshire Puddings
These are literally the greatest yorkies ever. Be sure to leave enough room for them to rise in the oven.
Makes 4 large puddings
Ingredients
70 grams plain flour
2 eggs
100 ml of milk
Pinch of salt
A few teaspoons of rapeseed oil
Method
1. Whisk the flour, salt and eggs well
2. Whisk in the milk gradually
3. Pour the mixture through a fine sieve into a jug (for quick pouring later) and place in the fridge until you are ready
4. When ready preheat your oven to 230 to 240 C.
5. Put a teaspoon of the oil in each of the individual compartments of the Yorkshire pudding tray and put in the oven for 5 minutes. The rapeseed oil has a very high smoking point which makes it ideal for this.
6. Take the batter out of the fridge and stir quickly
7. When ready quickly take the tray out of the oven and pour the batter evenly into each of the compartments
8. Quickly place the tray back in the oven and cook for 20 minutes (do not open the oven until they are ready)
These are literally the greatest yorkies ever. Be sure to leave enough room for them to rise in the oven.
Makes 4 large puddings
Ingredients
70 grams plain flour
2 eggs
100 ml of milk
Pinch of salt
A few teaspoons of rapeseed oil
Method
1. Whisk the flour, salt and eggs well
2. Whisk in the milk gradually
3. Pour the mixture through a fine sieve into a jug (for quick pouring later) and place in the fridge until you are ready
4. When ready preheat your oven to 230 to 240 C.
5. Put a teaspoon of the oil in each of the individual compartments of the Yorkshire pudding tray and put in the oven for 5 minutes. The rapeseed oil has a very high smoking point which makes it ideal for this.
6. Take the batter out of the fridge and stir quickly
7. When ready quickly take the tray out of the oven and pour the batter evenly into each of the compartments
8. Quickly place the tray back in the oven and cook for 20 minutes (do not open the oven until they are ready)
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