Monday, August 13, 2007
250g plain flour
4 medium eggs, plus 2 yolks
2tbsp olive oil
Put all the ingredients except the oil in the food processor, with the plunger removed to assist with aeration, and pulse for 5 – 10 second bursts until you have a smooth batter.
Rest the batter for at least half an hour before making the pudding.
After you take the roast out of the oven turn the heat up to 220c
Here I actually diverged a little because he makes one giant Yorkshire pudding, but we wanted the small individual ones. So put a little oil in the bottom of each of the cups of a muffin tin, and put the tin in the oven as it’s heating up. When the oven is hot and the oil is too, take the tin out and pour in to fill each cup about 2/3 of the way. Put in the oven for 15-20 min, till they are all puffed up and golden brown.
I have loved these ever since I moved out here, and I can’t believe it took me this long to make them. Yorkshire puddings rock! I only made half a batch of the batter, because I only have one muffin tin. It made just the right amount for a 12 cup tin. The batter was thinner then I thought it would be, but then, I had never made it before. Once it was blended, I put it into a pitcher in the fridge. That way, when the time came, it was even that much easier to pour it into the hot tin.
The boys loved these more then any other food in the world. My youngest spent the whole meal asking for more. Next time, I might have to buy a second tin and make a double batch, just to keep them happy.
I think everyone out there should make these once. They sell awful pre-made ones in the supermarket, but why anyone would want those is beyond me. These are so easy, and they fit in perfectly with the timing of the roast and the potatoes, and the batter gets made in advance, so even though there is a bit of a flurry of activity when the roast comes out, all you have to do for these is pour and wait.
Seriously, make these once, and you’ll be addicted for life