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I had a friend try and explain to me that once you had home-made Yorkshire Puddings that you would never want either store bought or pub grade again and I disregarded his advice… Boy was I wrong.
I can’t take the credit for this but, wow! Light, airey, your lucky if you have any left over to freeze and they are definitely moorish!
Goes great with roast dinners (roast chicken, beef or pork), sausages or meatballs – if the latter then drown them in onion gravy if the former, then whatever gravy you are serving with dinner. You can even have them for breakfast (without the salt and pepper) and serve them with jam or syrups!
Again, this one isn’t mine so I can’t take the credit for it, after years of searching for something that stounds out, I found it – here
Recipe from: Barney Desmazery
Servings: Makes 8 large Puddings or 24 Small
PREP: 5 minutes
Cooking Time: 15 to 20 minutes or so
IMPORTANT TIP 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 / 1 1/4 Cup)
- 4 eggs
- 200ml / 1 Cup milk
- sunflower oil / for you non-vegetarian or health nuts out there, it is a lot better with either bacon or beef drippings
Directions:
- Pre-Heat oven to 230C:450F/fan 210C:410F/gas
- Drizzle a little 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. (until oil is smoking)
- To make the batter, tip 140g / 1 1/4 Cup plain flour into a bowl and beat in four eggs until smooth.
- Gradually add 200ml/1 Cup 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 (about 1/4 cup per muffin cup).
- Place the tins back in the oven and leave undisturbed for 15-20 minutes until the puddings have puffed up and browned. Watch them closely after 10 – 15 minutes as they are easy to overcook (you want them about the color of toast)
- Serve immediately. You can now cool them and freeze for up to 1 month.
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