Yorkshire Puddings
From philfull 13 years ago
- 30 to make
- Serves 4
This is a recipe for crispy Yorkshire pud (on the outside) and stodgy in the middle. They should be timed to come out of the oven when everyone's sat at the table and just about to dish up. Note: accompanying roast potatoes should be parboiled first, smushed a little bit to ruff the edges, seasoned and added to a hot pan of fat. Read more Roast for 1hr, turning three times. See less
Ingredients
- 175g plain flour (NOT self raising) shopping list
- 2 large eggs (whole) shopping list
- 1 egg white shopping list
- 175g milk shopping list
- 110g water shopping list
- salt + pepper shopping list
- 3tbsp sunflower oil shopping list
How to make it
- Preheat a square metal oven tray with sides (must be metal) with the sunflower oil in it. Fan oven 200 degrees.
- Meanwhile, in a batter jug, mix the flour, salt+pepper, whole eggs and egg white until you have a thick paste.
- Whisk in the milk and water gradually.
- Remove tray from oven carefully and quickly pour in the batter whilst still hot. It should sizzle.
- Place in oven immediately for 40mins. (If using metal muffin trays, reduce cooking time to 15-20mins instead).
- Batter does not need to be rested at all before cooking.It can be made upto 24hrs in advance and stored in the fridge.
- Serve with roast beef, onion gravy, mushy peas, ginger carrots and roast potatoes.
People Who Like This Dish 1
- crazeecndn Edmonton, CA
- philfull Auckland, NZ
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