Yorkshire puddings
Too many people shy away from taking the stand and making their own Yorkies. Scared that their puds will fail to rise they take the Aunt Bessie route, which is a total cop-out! These puddings are really simple to make and always rise to the occasion. They are perfect with Roast Beef or Pork. Alright, you might need to do a bit of juggling with your items in the oven as you do this last for a roast but that extra planning will be rewarded. If you really go for British retro food then this batter is perfect for another of our classic dishes Toad in the hole.
Servings: people
Ingredients
- 150 grams Plain Flour (£0.15)
- 100 ml Milk (£0.08)
- 1 whole Egg (£0.12)
- 5 grams Salt teaspoon (£0.01)
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Prep Time: 10 minutes
Cook Time: 20 minutes
- Mix all the ingredients together in a measuring jug whisking until your batter mix has a syrupy consistency and is free of lumps. Then refrigerate until ready to use.
- If using with Roast beef take some hot dripping or if not a little lard and add to your Yorkie baking trays. Heat them up then add the batter mix. It will sizzle away then return to a medium oven for about 20 minutes. Do not be tempted to open the oven door as these puds will rise.
- Serve with them piled high with rare roast beef and lashings of gravy. There are few combinations to match.
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