Yorkshire Puddings

Posted on Dec 10, 2012 in Blog

I’m sure most of you are very busy organizing the various Christmas dinners and lunches. Whether you are hosting or a guest there is always a lot of hype about what to cook, how to cook it and what to serve. Some prefer the traditional dishes such as turkey, cannelloni, lasagne, roast potatoes and seasonal vegetables. Others may opt for something different altogether, perhaps more innovative or original. Whatever you choose to cook, if your dish has gravy then you might definitely want to try out some Yorkshire Puddings.

Traditionally, Yorkshire pudding is a staple of British cooking. Ideal with any roast, it is perfect to soak up all that delicious gravy. Normally the puddings are prepared using the dripping from the roast, however I used normal olive oil here. Vegetable oil is also good. Serve them along with your main dish, either in the same plate or in a bread basket for everyone to help themselves. The batter may be prepared a day in advance and kept refrigerated until needed. I used a Yorkshire pudding tin, but a muffin tin also serves the purpose well.

Yorkshire Puddings

Here is what you need for about 6 puddings:-

150g plain flour

1/2 tsp salt

2 large eggs

150ml whole milk

2 tbsp olive oil or vegetable oil

Blend the flour, salt, eggs and milk in a blender or food processor until smooth. Pour the batter into a jug and chill until ready to cook.

Preheat the oven to 200C (gas). Spoon the oil into the moulds of a 6 hole muffin tin or yorkshire pudding tin. Place the tin on a baking sheet and put in the oven for 5 to 10 mins until it is really hot. Take out the tin and pour the batter in the moulds to three-quarters of the way. Bake for 25 to 30 mins until the batter has risen dramatically and is deep golden and crisp. Serve hot if possible.

 

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One Comment

  1. They seems so delicious…
    Hope I can also bake them…

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