YORKSHIRE PUDDING

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YORKSHIRE PUDDING

200ml milk

2 eggs

125g plain flour

Salt and pepper

15/30 ml vegetable oil

Use small roasting pan.

 

Oven: 230C/Gas 8

Serves: 4.

Source: British Regional Food, Mark Hix

METHOD

Whisk the eggs and milk together with seasoning.

Put the flour in a large bowl.

Whisk in egg and milk mix, does not have to be smooth.

If possible leave to sta nd in the fridge for at least 1 hour.

Heat a 2.5 litre roasting dish with oil in the oven until very hot.

Take out and pour in batter cook for 20 mins, in the middle of the oven allowing room for the pudding to rise.

Process

This is the recipe and method that seems to work for me. I have tried many different ways of making Yorkshire Pudding and have had many disasters, in fact I refused to make one with Roast Beef for many years. How could I have a problem with something so simple?

 

If you find Yorkshires difficult the secret is to find the tin that suits you whether this is one big one or individuals in muffin or tart tins. Match the tin to a recipe and just stick with it.

This is an extra large muffin tin, the recipe divides well between the six moulds.

Large yorkshires

 

I tend to have too much mix for the roasting pan shown in the picture. So using the full mix in a larger pan will serve 6 people.

 

What if there are left overs? Cream and Golden Syrup are Nigella Lawson's way of dealing with this little problem.

 

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