Monday, August 13, 2007

Yorkshire Pudding



250g plain flour
1tsp salt
4 medium eggs, plus 2 yolks
300ml milk
300ml water
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

4 comments:

Susie said...

So true, they are way easier than I ever expected. I learned from my mum-in-law. Actually tho', I've never done them with a blender, only a few beats by hand. And mine only uses one egg. I am so trying it your way next time. Looks tasty!

AteThat said...

Have you tried doing one giant one instead of individual ones? I'm curious about that method, I'm going to try it, but it's so hard to resist the little individual ones. What is it about individual servings that is so appealing? Is it because you can eat several whole things without feeling too bad about it (as opposed to just a big peice of something)?

Susie said...

Yes, have done the giant ones! They are ok, IMHO, but they can tend to flop more, deflating in the midsection. And they look kind of flaccid on the plate when cut up. The little ones have more surfaces to get that little bit of crunch on.

AteThat said...

That was exactly my worry about making a large one (the flaccid on the plate when cut up thing). I'm glad you said, I think I'm going to stick to the little ones. They are too much fun.