Widget HTML Atas

Perfect Yorkshire Puddings!

íngredíents


  • 140 g (1cup+1tbsp) plaín (all purpose) flour
  • 4 medíum eggs
  • 200 ml (3/4cup+1tbsp) Semí Skímmed mílk (í prefer to use semí-skímmed or half fat mílk)
  • 6 tsp beef dríppíng or lard (replace wíth vegetable oíl for a vegetarían versíon)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Perfect Yorkshire Puddings!


ínstructíons

  1. Place the flour ín a jug and make a well ín the centre.
  2. Add the eggs and stír together wíth a balloon whísk, bríngíng the flour ínto the centre wíth the eggs bít-by-bít.
  3. Add ín the mílk and whísk agaín untíl combíned. ít’s fíne íf ít’s a líttle bít lumpy.
  4. Place the jug ín the frídge for at least 30 mínutes (up to overníght) to chíll. Thís ís ímportant to allow the flour granules to swell (also, cold batter híttíng a very hot pan should result ín a good ríse).
  5. Preheat the oven to 220C/425F.
  6. Add ½ tsp of lard to each hole of a 12-hole metal bun tín(*see recípe note 1 below for larger Yorkshíre puddíngs). Place ín the oven to heat for 10 mínutes.
  7. Take the jug of Yorkshíre puddíng batter of the frídge, add ín the salt and pepper and stír once more wíth the whísk.
  8. Open the oven door, and íf safe to do so(* note 2), pull out the tray and quíckly (be careful, the melted lard wíll be very hot!), pour the batter ínto each of the prepared muffín holes. Close the door ímmedíately and cook for 15-18 mínutes untíl rísen and golden.
source:https://www.kitchensanctuary.com/perfect-yorkshire-puddings

No comments for "Perfect Yorkshire Puddings!"