Yorkshire Puddings
From angelarmck 13 years ago
- 12-20min to make
- Serves 12 small or one larg
Traditional served with sunday roast, you can either make one large pudding or 12 small ones, the batter can also be used for pancakes. I have also included some non traditional uses for the batter.
Ingredients
- 125g / 1 cup sifted plain flour shopping list
- a pinch of salt shopping list
- 1 egg shopping list
- 300ml / half pint semi-skimmed milk shopping list
- oil or melted dripping shopping list
How to make it
- Preheat oven 220C / 475F
- Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.Pour a little oil or dripping into each cup of a heavy gauge bun tin. Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 5 minutes (until fat is spitting). Beat the batter again and decant into a jug for speed. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups. Bake for 12 - 20 minutes - depending on size - until puffed and golden. Serve immediately.
- or
- Batter as above with the addition of two finely shredded sun dried tomatoes, a couple of minced black olives and one crushed clove of garlic. Beat well. Have ready a dozen asparagus pieces, about 5cm / 2in long. Heat the pans with the oil as before, using olive oil for preference. Place a piece of asparagus in the base of each cup in the hot oil and pour on the batter. Bake as before.
- or
- Make Classic Yorkshire Pudding omitting the salt. Serve as dessert drizzled with lots of Golden Syrup and wedges of juicy oranges and lemon.
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