Everyone has their favourite “go to” Yorkshire pudding recipe but if you haven't and need one – here it is – it does exactly what it says “in the tin”!
The Yorkshire pudding
This recipe belongs to Brian Turner a well known Chef and Yorkshireman to boot, so well qualified. The recipe's success is because it works not by weight but by volume. Use any size cup but measure each ingredient with the same cup. I'm not sure what the vinegar does but it's his Granny's recipe and it works so if it ain't broke don't fix it!
1 large cup plain flour
pinch of salt
1 large cup of eggs
1 large cup mixed milk and water
1 tbsp malt vinegar
beef dripping for pudding tin – use vegetable
or rapeseed oil if preferred
You'll need a Yorkshire Pudding tin
4x24x24x2cms or 12 hole muffin tin/Yorkshire
Pudding baking pan
Pre-heat oven 180fan/200c/Gas 6.
Sift the flour and salt into a large bowl.
Add the eggs and beat well with half the liquid until all the lumps have disappeared.
Add the rest of the liquid and the vinegar and allow to stand.
In the Yorkshire pudding tin put a dessert spoon of dripping in each of the 4 sections and place in the oven until it is very hot.
Ladle the batter into the individual sections of the tin and place back in the oven.
Bake for 25 minutes without opening the oven if possible. Serve immediately.
It really is foolproof.
Next up the final Christmas bits and then it's New Year!
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