Yorkshire puddings are a British classic and Sunday roast staple.
Every time I have Yorkshire puddings, I realize I never eat them enough throughout the year and then don't change anything. But I'm going to amend that this year.
I can't take credit for this recipe, this comes from the OG, Delia Smith. I just add my own extra seasoning to give it some razzle dazzle. In my family we also add corn to our Yorkshire’s sometimes.
The regular recipe is for a large Yorkshire that serves 6. I
normally double it to make 12 little ones in a muffin tin.
Ingredients:
75g plain flour
1 medium eggs
75ml milk
55ml water
Salt and black pepper
Beef drippings for the tray
Method:
Preheat the oven to 220C/200C Fan.
In a bowl, add all the dry ingredients together.
In a separate bowl or jug add in all the wet ingredients.
Combine the dry and wet ingredients and whisk. Do not over
mix it.
Leave the batter to rest for 10 minutes. While the batter is sitting, add ½ teaspoon
of sunflower oil and a knob of butter to a 12 hole pan and put in the oven to heat up.
Cook for 25-30 minutes or until they become puffed up, golden and crisp.
Watch the video here.
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