Yorkshire Puddings
Servings
Prep Time
10-12
puddings
5 – 10
minutes
Servings
Prep Time
10-12
puddings
5 – 10
minutes
Ingredients
100
g
plain flour
(4 oz)
1 & 1/2
1 whole egg & 1 egg white
300
ml
any milk
(1/2 pint) the fuller fatter the better!
good
pinch
seasoning
each – salt and pepper
Instructions
Place the flour in a big bowl and whisk for 30-40 seconds to aerate and break up any lumps.
Add the egg and white and 1/2 of the milk.
Whisk vigorously until smooth and pour in enough of the rest of the milk to create a single cream consistency.
Season well (see below for cooking tips)
Recipe Notes
Important tips –
Use a muffin tin for huge muffin sized yorkies
Heat the non-stick tin in the bottom of the oven for 10 minutes with a splash of oil in each section (approx 1 teaspoon in each) –till really hot.
Heat your oven to gas 8/200c.
Add an extra egg white to your mix to give it that souffléd effect.
If time let your batter mix rest for 20 minutes to allow the protein in the flower to relax.
Cook on the top shelf for 12-15 minutes, without opening the door, as the bang of the door will make them flop.
If not quite cooked or too pale turn the oven down by 1/3 and leave them in for a further 4-6 minutes.