Yorkshire puddings are a must every Sunday dinner time, it doesn't matter what I am cooking for tea, Cerys insists that I make Yorkshire puddings for her. I have tried various recipes with various results but this one is the best ever!!.
I have been using this recipe for years now and the puddings never fail to rise, they are by far the favourite in my family.
I make them for every holiday..Easter, Christmas, New Year, etc.
The main ingredients are measured equally starting with the eggs, they are usually just above 200 ml, measure the milk and flour to the exact amount as the eggs.
Ingredients
4 large eggs
milk
salt
plain flour
1 tbsp water
Method
1. Crack 4 eggs into a measuring jug, check how much ml in volume they measure, pour into a large bowl, gently whisk eggs.
2. Pour milk into the measuring jug to the same amount of ml's as the eggs, pour milk into bowl with eggs, add a generous pinch of salt. Whisk until well combined. Leave undisturbed for 10 minutes.
3. Using the same jug, measure the same amount of ml's of flour as the eggs and milk. Gradually sift into egg mixture whisking with every sift. Whisk until smooth and creamy. Leave at cool room temperature for a few hours.
4. Preheat oven to 230°C. Add 1 tbsp oil to each hole of a 12-hole muffin tray or a 6-hole large muffin tray. Put muffin tin in oven to heat the oil for as long as possible, the oil must be sizzling hot.
5. Just before adding batter to hot oil, add 1 tbsp water and whisk until well combined. Carefully add some of the batter to each hole, if the batter doesn't sizzle then the oil is not hot enough. Once filled return to oven, it is important to work quickly so the oil doesn't cool down. Cook for 15-20 minutes or until well risen and golden. Turn off oven but leave the puddings in for 10 minutes, don't open the oven door during this process, this helps the puddings from deflating.
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