Yorkshire puddings recipes
Ingredients
- 2 oz Plain Flour (sieved)
- 1 medium Egg
- 5 fl oz Skimmed milk
- oil - any type
- pinch of salt
Method
- There is no mystic to Yorkshires - you only need to remember certain rules.
- RULE 1 Place about 1 teaspoon of oil in each pattie tin, no more or it will swamp the batter and so flatten it.You only need enough to stop sticking. This mixture should make 11 - 12 puddings. I make only 11 as leaving the twelfth free gives a place for a better grip of the tin! Put the tin in a warm place.
- RULE 2 Measure 5 fluid ounces of milk EXACTLY into a mixing jug with graduations up the sides. Remember the phenomenon of parallax and lift the jug to eye level to be very accurate. Whisk in the egg and add the salt.
- Weight out EXACTLY 2 oz plain flour. Add to milk/egg and RULE 3 whisk well for at least 2-3 mins. RULE 4 Set aside for at least an hour to allow the starch in the flour to break down. If you discover you have a deep head of froth - DISCARD the mixture. It will NOT work and the puddings will not rise. RULE 5 If ok whisk well again for 2-3 mins.
- RULE 6 Place the tin in a very hot oven for 5-7 mins or until 'smoking' a bit. Pour in the batter. The edges should sizzle.
- Cook for 20 mins at the highest heat and you should have crisp well-risen scrummy puddings.
Ingredients
- 4oz Plain Flour
- 4 Eggs
- ½ pint Milk
Method
- 1. Mix the flour and the eggs in a bowl
- 2. Beat in the milk
- 3. Pour into tray with VERY hot oil in it.
- 4. Cook at 220 C for half and hour or until cooked.
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Ingredients
- 4 oz plain flour
- 2 eggs
- ½ pint milk
- pinch of salt
Method
- Whisk eggs add milk then flour and salt. Leave for 30 minutes. Heat oil in tin on high heat. Pour batter into tins and cook until risen and brown.
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