I know it’s probably not the biggest revelation in the world, but I have finally found a recipe for the humble Yorkshire Pudding that works consistently. I’m not going to break any boundaries with this post, but I thought I would put it up as a courtesy to people like myself. Forever searching the internet for the quantities to make which most recipes will call, “The Perfect Yorkshire Puddings.”
I’m honestly not saying that this is the right way, the best way or the perfect way, but it works for me and they do taste really good!
- 1/2 cup plain flour
- ½ cup milk
- 2 free range eggs
- Herbs (if you fancy making herby ones, Rosemary or Oregano are quite good)
- Fat from your roast or vegetable oil
Literally it cannot be simpler, chuck all of the ingredients minus the oil into a boil and whisk until a batter is formed. In a muffin pan heat you fat or oil until seriously hot, then add the batter filling each muffin compartment to about half way. Finally bake in the oven for around 15 minutes on a high heat, or until they have risen and taken on a golden brown colour.
As I said it’s not breaking any culinary boundaries but its simple and extremely easy!