Wednesday, 22 May 2013
Yorkshire Pudding Recipe
I recently learnt how to make the perfect Yorkshire Puddings. My sister told me one of the most important things is never to open the door and disturb them whilst they are still cooking. Another trick is to make sure that the oil is very hot when you pour in the batter. Here is the recipe that I personally use: Here is the original link where I found the recipe: best-yorkshire-puddings
Ingredients for batter:
140g Plain Flour
Salt and Pepper
Vegetable Oil for tray
Heat oven to 230c
Place small amount of oil into each space into the Yorkshire pudding tins. Place into the oven.
Place flour into a bowl and beat in the 4 eggs until smooth
Slowly add the milk whilst still beating until all the lumps have gone.
Add the salt and pepper
Remove the tin from the oven and immediately pour your batter into the Yorkshire pudding tin holes.
Place back into the oven for 20-25 minutes until they are puffed up.. Do not open the door and disturb the cooking.
Once cooked best eaten immediately!
I promised to share a blooper photo of my Yorkshire puddings - so the photo below shows how some of the Yorkshire puddings came out of the oven on one occasion - not the perfect photo opportunity!