Foolproof Yorkshire Puddings
These delicious Yorkshire puddings are a classic accompaniment to a Sunday roast or any hearty meal. The simple yet essential ingredients come together to create a light and crispy golden shell, perfect for soaking up rich gravy. Don't forget to let the batter rest before baking to achieve the perfect rise. With this recipe, you'll be sure to impress your guests with your homemade Yorkshire puddings straight from the oven.
— Constant Cookbook
Ingredients
- 4 tablespoons of plain flour
- A pinch of salt
- 1 beaten egg
- 4 tablespoons each of cold water & cold milk
Instructions
- Sieve the flour into a bowl and add in a pinch of salt. Mix 1 beaten egg, 4 tablespoons each of water & milk into a jug, then add to the flour & salt mixing continually, beat well with a 'wooden' spoon until a smooth runny batter, is obtained. This mix is sufficient for 2 people, if more is required simply multiply the mix.
- This is the important part, leave the mixture to stand at room temperature for 1 hour.
- Heat the oven to 230C and when hot add 1/2tsp of fat to each tin and place the tin into hot oven, when the fat is smoking hot then add your mixture.
- Tip: Keep fat used from previously cooked pork/beef sausages in your fridge until required, this adds a fantastic flavour.
- Cook in the hot oven for approx 15-20 minutes if using small bun tins and 30-35mins if using large tins.
- Enjoy!!
Yield
Serves 2
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