Yorkshire Puddings

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Ingredients

  • 100 g plain flour
  • 100 ml milk
  • 2 large eggs
  • Salt pepper to taste
  • Rapeseed oil or fat taken from the roast

Instructions

  • Preheat oven to 220 degrees gas mark 7
  • Put the flour and seasoning into a large jug
  • Using a hand whisk mix the eggs into the flour adding the milk a little at at time until all ingredients are combined.
  • The mixture should be thin and resemble single cream.
  • Beat well for a few minutes and leave to stand for 30 minutes.
  • Add a drop of oil into the bun tins.
  • Place in the oven for 5 minutes until smoking hot.
  • Pour a little mixture into each half filling each section.
  • Bake for 10 minutes until we’ll risen and golden brown.
  • Don’t be tempted to open the oven whilst cooking.
  • Fill the mini puddings with a black olive and a shaving of Parmesan and serve as a canapé.

Notes / Tips / Wine Advice:

Serve the small puddings with the Sunday roast.
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Course Dessert
Cuisine England / European