crispy golden yorkshire puddings
So I LOVE yorkshire puddings, and personally feel that no roast dinner is complete without them, and certainly not a Christmas dinner.
I don't think there is any excuse in buying the ready made ones as making them is so so simple and they taste much better!
Makes about 8
75g Plain flour
1 egg
75ml milk
50ml water
2 tablespoons vegetable oil (beef dripping gives a better flavor if you have it)
salt and freshly milled black pepper
NB: I tend to double the ingredients if there are more than 4 people. If you cook too many, people always tend to have seconds or snack on them later.
Method:
1. Preheat oven at gas mark 7, 425F (220C)
2. Add a little (about half a teaspoon) of vegetable oil to each of the individual pockets in the roasting tin, and place that in the oven.
3. Sift the flour into a bowl and make a well in the centre.
4. Break the egg into the well and beat, gradually incorporating the flour.
5. Beat in the milk, water and the seasoning.
6. Get the roasting tin out of the oven and place the tin over direct heat while you pour the batter into the sizzling hot fat. You want to fill each pocket up about half way depending on how deep they are on your tin.
7. Return the tin to the oven on the highest shelf. The puddings will take 20-25 minutes to rise and become crisp and golden. Serve as soon as possible.
So I LOVE yorkshire puddings, and personally feel that no roast dinner is complete without them, and certainly not a Christmas dinner.
I don't think there is any excuse in buying the ready made ones as making them is so so simple and they taste much better!
Makes about 8
75g Plain flour
1 egg
75ml milk
50ml water
2 tablespoons vegetable oil (beef dripping gives a better flavor if you have it)
salt and freshly milled black pepper
NB: I tend to double the ingredients if there are more than 4 people. If you cook too many, people always tend to have seconds or snack on them later.
Method:
1. Preheat oven at gas mark 7, 425F (220C)
2. Add a little (about half a teaspoon) of vegetable oil to each of the individual pockets in the roasting tin, and place that in the oven.
3. Sift the flour into a bowl and make a well in the centre.
4. Break the egg into the well and beat, gradually incorporating the flour.
5. Beat in the milk, water and the seasoning.
6. Get the roasting tin out of the oven and place the tin over direct heat while you pour the batter into the sizzling hot fat. You want to fill each pocket up about half way depending on how deep they are on your tin.
7. Return the tin to the oven on the highest shelf. The puddings will take 20-25 minutes to rise and become crisp and golden. Serve as soon as possible.
No comments:
Post a Comment