Tuesday, 24 January 2012

Yorkshire Puddings

145g plain flour
4 eggs
200ml milk

Preheat the oven to 220C and add a little oil (preferably not olive oil) to your baking tray/ tins/ holder of batter, and put the tin in the oven.
Whisk together the flour and eggs until you have a mixture with no lumps.
Add the milk and whisk until your batter becomes even thinner.
Take out the tin(/s) and pour your mixture in.
Leave the Yorkshire puddings in the oven for at least 30 minutes, or until the batter is cooked.

In my opinion, a Yorkshirte pudding is an oven-baked pancake, or a savoury and blander clafoutis.

You can add seasoning to your mix to go with your meal.

As Yorkshire puddings don't have any flavours in them, you could actually make them sweet OR savoury (although traditionally they are had with your Roast dinner). For instance, you could fill an individual one with creme patissier and strawberries for a Summer twist.

1 comment:

  1. LOVE yorkshire pudding, funnily enough I had on the other day and it was wonderful - yours sounds perfect!
    mary x