Yorkshire Puddings

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We all know a good Yorkshire Pudding makes the Sunday roast dinner perfect but I've never had consistently good Yorkshires - sometimes they'd rise and be all light and fluffy and other times it would be hard to tell the difference between a Yorkshire and a biscuit ..... until I tried this method .....

Perfect Yorkshire Puddings
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  1. Plain flour
  2. Eggs
  3. Milk
  4. Salt
  5. Vinegar
  6. Oil or Lard
  1. Heat the oven to 220°C. Put a small amount of lard or oil into a 4 cup Yorkshire tin or muffin tray and place in the hot oven.
  2. The secret to these Yorkshires is to measure by volume and not by weight. Find three small basins, cups or dishes all the same size. Break two eggs into one of the containers then measure the equal volume of half milk and half water into another. Finally measure the same volume of plain flour into the third container.
  3. Put all the ingredients into a bowl and give it a good whisk with a hand beater.
  4. Add a pinch of salt and a good shake of vinegar and whisk again.
  5. When the fat in the oven is VERY hot (smoking) quickly divide to mix between the holes in the tins. Turn oven down to 200°C.
  6. Cook the Yorkshires for 18 - 22 minutes. DO NOT BE TEMPTED TO OPEN THE OVEN DOOR BEFORE 18 MINS!
  1. * I find 22 minutes in my oven produces light and crispy puddings - check after 18 minutes and see how yours are doing, if you want them crisper leave for a bit longer but check every 2 minutes.
  2. * 2 egg mixture will make 4 larger puddings or 8 smaller.
  3. (Recipe adapted from several different sources including T.V. and the internet).
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