The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!
Ingredients
- 140g plain flour (this is about 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200ml milk
- sunflower oil, for cooking
Method
- Heat
oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into
2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and
place in the oven to heat through.
- To make the batter, tip 140g plain flour into a bowl and beat
in four eggs until smooth. Gradually add 200ml milk and carry on
beating until the mix is completely lump-free. Season with salt and
pepper. Pour the batter into a jug, then remove the hot tins from the
oven. Carefully and evenly pour the batter into the holes. Place the
tins back in the oven and leave undisturbed for 20-25 mins until the
puddings have puffed up and browned. Serve immediately. You can now cool
them and freeze for up to 1 month.
Source:
bbcgoodfood
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