YORKSHIRE PUDDING RECIPE
I know that this may sound rather strange to those outside the UK, but trust me that these are such a great addition to a roasted joint and enjoyed by all. As always it is a really basic recipe and very few instructions to show that anyone can achieve success with cooking and baking.
You will see that I have also written in the recipe an optional ingredient (mustard) and this is something I would certainly recommend when you have beef, but it certainly isn’t a must to add this.
Yorkshire Puddings
A great extra to any roast dinner made from batter
Equipment
- deep muffin tin
Ingredients
- sunflower/vegetable oil
- 75 g flour, plain
- 100 ml mik
- 2 eggs
- 1 tsp wholegrain mustard optional
- 1 Good pinch salt/pepper
Instructions
- Preheat the oven to 230 degrees celsius (fan) or as hot as you can.
- Using a deep muffin tin, add a teaspoon of oil to each muffin section and put into the oven to heat the oil.
- Place the flour, salt and pepper in a mixing bowl.
- Place the milk and eggs (and mustard) in a jug and whisk together.
- Add the liquid gradually to the flour and whisk bit by bit so that you end up with a smooth batter and leave for 5 minutes to rest.
- Once the 5 minutes are up, turn the temperature down to 210 degrees celsius (fan) and remove the tin from the oven and fill the muffin tin to halfway as quickly as possible and place into the oven.
- After 18-20 minutes, they should be golden brown on top and ready to enjoy. Take out the oven and remove from the muffin tin and serve while still warm.