YORKSHIRE PUDDINGS
Whenever I do a roast dinner, I always do Yorkshire
Puddings with it. My favourite recipe,
which I’ve always used and find the best ever is from my favourite chef, Gary
Rhodes and is in his book ‘Open Rhodes Around Britain’ and yes, I do have all
of his books!
Ingredients:
225g plain flour
Pinch of salt
3 eggs
1 egg white – this gives an extra lift
300ml milk
Oil for cooking
Method:
I like to make my batter in advance, so in a bowl or
large jug put the flour, salt, eggs and egg white in. Whisk in the milk, if you find that you need
a little more milk then add a bit more, but I find that 300ml is enough. You will need a thick batter here, the batter
should coat the back of a spoon.
Pre-heat the oven to 220 C and oil 8 x 10cm moulds
(muffin tin). Place the tin in the oven
and heat until almost smoking – I do find that olive oil is the best for this.
When ready, pour some batter into each muffin round about
half way up. Bake the individual
puddings for about 20-25 minutes or if you are making a large one, around 40 to
45 minutes.
If you don’t eat them all up, they do freeze very
well. Put in a sealed bag and freeze
until you need them again and just reheat in the oven!
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