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Community house Yorkshire pudding
Last week in my Wellness programme in the Community House, we made Yorkshire pudding. The week before, we were discussing how we can eat more healthily and cheaply without compromising on taste and nutrition. Since I was the only person that is not of English heritage, the group was happy to show me how to make Yorkshire pudding. It was light and fluffy and crispy on the outside, too. Do I learn new things every day!
Ingredients
Serves: 12
- 100g plain flour
- 3 large eggs
- 1/2 pint milk
- 12 teaspoons oil
Method
Prep:10min ›
Ready in:10min
- Preheat the oven to 200 C / Gas 6.
In a bowl or container, tip in the flour. Then make a hole in the centre.- Add in the eggs and stir from the centre, slowly incorporating the flour as you go along.
- Mix the mixture thoroughly and give it a good beating. Set aside and let it rest.
Meanwhile, place 1 teaspoon of oil in each hole of a muffin tin. Place in the centre of a hot oven until smoking.
Carefully remove from oven and fill each hole with the batter up to 2/3.
Return the tin to the oven and bake until puffed up and brown, about 5 minutes.
Remove from the oven and cool the Yorkies on a cooling rack.
Repeat until all the batter is used.
You can serve it with your Sunday roast or whatever day roast that you have.
Or you can have it with jam as a snack.
Tip
Another recipe for this is you use equal volumes of egg, flour and milk.
See it on my blog
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
Having failed in the past I added a tsp of baking powder and a tsp of cornflour. Then followed the recipe. I was also a bit nervous about the butter burning so I put a small knob of butter and a dash of sunflower oil in the trays. Way less than everyone usually suggests. The cooking temp was aroun 210 fan, and these were perfect!!! - 13 May 2018