Sunday, 2 October 2016

Yorkshire Puddings

Whether you make them to serve with a roast dinner or fill them with something (like sausages and gravy or chilli) Yorkshire puddings are yum...

This is the recipe I have been using for years, courtesy of Delia Smith:

Yorkshire Puddings

150g (6oz) plain (all purpose) flour
2 eggs
150ml (6 floz) milk
110ml (4 fl oz) water
Salt and pepper
Beef dripping, lard or vegetable oil

Pop the flour in a bowl and beat the eggs into it gradually incorporating the water and milk as you go.

Season with salt and pepper.

Pre heat the oven to gas 7/425F/220C.

Add a blob of fat or a dash of oil to each section of the muffin tin or roasting tin and put it in the oven to heat the fat for about 5 minutes until the fat has melted and become hot oil.

Carefully lift the tin out of the oven and pour the batter in.

This makes about 9 individual muffin size puddings or one large roasting tin size.

Bake on the top shelf for about 25 minutes until they have risen and become crisp and golden.

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