Easy Yorkshire Puddings
I have always avoided making Yorkshire puddings as I seemed to think they were too difficult to get right but thanks to Jamie Oliver and a recipe in his Ministry of Food book I now have a fail safe method which works every time. Even Morgan can make them.
I’ve adjusted the recipe so that I make 6 Yorkshire Puddings in a bun tin which is just right for us to have with a roast dinner. Morgan doesn’t see why we should only have them with Roast Beef though so now we have them with all roast dinners!
Here’s some pictures of Morgan making the last batch. They were so good I forgot to take a photo of the finished product before we ate them all!
My slightly altered recipe (only because its easier to remember) is:
- 1 egg
- 100ml milk
- 1oz plain flour (1/4 cup or 30g)
I make the batter when I put the meat in the oven, this gives it a chance to rest before cooking.
Once the meat is cooked I turn the oven up as high as it will go and put in the bun tin with a little oil in each compartment. Once the oil is really hot carefully pour in the batter and cook on the highest temperature for 15 minutes.
I haven’t have a failure yet! On the rare occasion we don’t eat them all I have frozen the left overs and they have been fine when eaten at a later date out of the freezer.
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- Measure the milk
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- In with the egg
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- Give it a mix
